Total Time
15mins
Prep 15 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. Line a large baking sheet with a 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. In food processor, combine zucchini, garbanzo beans, cilantro, and garlic; process until smooth.
  4. Add vinegar, oil, 1/4 teaspoon pepper, and jalapeno, if desired; process 10 seconds.
  5. Adjust salt to taste. Serve dip with chips, carrot sticks, cucumber slices, or pita wedges.
  6. It only takes about 15 minutes to make.
Most Helpful

5 5

you can eat this dip right off the spoon-- it's soooo good!i think i will try ro rhin it out with some cram and use it as zucchini pesto over pasta --- yum!

5 5

This was very good. I added the olive oil until I got the smooth texture that I wanted. I also added curry (~1/2 tspn) to give it a little spice since I elected not to use the jalapeno.

4 5

This sounds very good and good for you also.