| SERVINGS: |
| Original yield: 3 cups |
INGREDIENTS
* 1 1/2 pounds zucchini, coarsely shredded
* 1 (8 ounce) can garbanzo beans, rinsed and drained
* 1 cup packed cilantro leaves
* 1 garlic clove
* 3 tablespoons NAKANO%26#174; Seasoned Rice Vinegar - Original or Roasted Garlic
* 3 tablespoons olive oil
* 1 jalapeno pepper (optional)
DIRECTIONS
* Line a large baking sheet with 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, toasted baguette slices, or pita bread wedges.
