Zucchini Cilantro Dip
Makes about 3 cups Prep time: 15 minutes
|1-1/2||pounds zucchini, coarsely shredded*|
|1||can (8 ounces) garbanzo beans, rinsed and drained|
|1||cup packed cilantro leaves|
|3||tablespoons Nakano Seasoned Rice Vinegar,|
|Original or Roasted Garlic|
|3||tablespoons mild olive oil|
|1/4||teaspoon black pepper|
|1 to 2||jalapeños, seeded and deveined (optional)|
Line a large sheet pan with a clean dish towel or a double layer of paper towels; spread zucchini over towel. Sprinkle with 3/4 teaspoon salt; let stand 5-10 minutes. Roll zucchini in towel and squeeze out moisture.
In food processor,* combine zucchini, garbanzo beans, cilantro and garlic; process until smooth. Add vinegar, oil, 1/4 teaspoon pepper, and jalapeño, if desired; process 10 seconds or until smooth. Adjust salt to taste. Serve dip with chips, carrot sticks, cucumber slices, toasted baguette slices or pita bread wedges.
* Kitchen Notes:
— If you don’t have a shredder for the zucchini, cut them into very thin slices and spread out on the tray; sprinkle with salt. The slices do not to have to be uniform or pretty since they’ll be pureed.
— I’ve not tried it, but this dip could be made in a blender if pureed in batches.
Nutrition per tablespoon without jalapeño: 14 calories, .3g protein, 1g carbohydrate, 1g fat, 0mg cholesterol, 57mg sodium
Recipe and photo by Suzanne Carreiro