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

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!

mariap1313 September 20, 2005

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.

Runs w/ sharpie January 21, 2007

This sounds very good and good for you also.

eboyd October 05, 2001