Zucchini Cilantro Dip
1 1/2 lbs. zucchini, coarsely shredded
8 oz. can garbanzo beans, rinsed and drained
1 cup packed cilantro leaves
1 garlic clove
3 Tbsp seasoned rice vinegar w/roasted garlic
3 Tbsp olive oil
1 to 2 jalapeno peppers (optional)
Line a large baking sheet with a clean dish towel; spread zucchini
over towel. Sprinkle with 3/4 teaspoon salt; let stand 5 minutes.
Roll zucchini in towel; squeeze out moisture. In food processor,
combine zucchini, garbanzo beans, cilantro, and garlic; process
until smooth. Add vinegar, oil, 1/4 teaspoon pepper, and jalapeno,
if desired; process 10 seconds. Adjust salt to taste. Serve dip
with chips, carrot sticks, cucumber slices, or pita wedges. It
only takes about 15 minutes to make.