- 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® Seasoned Rice Vinegar – Original or Roasted Garlic
- 3 tablespoons olive oil
- 1 jalapeno pepper (optional)
- 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.