Zucchini Cilantro Dip

Ingredients

• 8 ounce garbanzo beans rinsed drained canned
• 1 cup cilantro leaves packed
• 1  garlic clove 
• 3 tablespoons olive oil 
• 3 tablespoons roasted garlic 
• 1.5 pounds zucchini shredded

Equipment

• food processor
• baking sheet
• kitchen towels

Directions

1. Line a large baking sheet with clean dish towel; spread zucchini over towel.
2. Sprinkle with 3/4 teaspoon salt; let stand 5 minutes.
3. Roll zucchini in towel; squeeze out moisture.
4. In food processor, combine zucchini, garbanzo beans, cilantro, and garlic; process until smooth.
5. Add vinegar, oil, 1/4 teaspoon pepper, and jalapeno, if desired; process 10 seconds. Adjust salt to taste.
6. Serve dip with chips, carrot sticks, cucumber slices, toasted baguette slices, or pita bread wedges.