|1/4 cup • Olive oil|
|4 cups • grated zucchini|
|1 cup • thinly sliced shallots • (about 2 shallots)|
|1 tsp • Kosher salt|
|1 • 15 oz can of chickpeas • drained and rinsed|
|2 tbsp • Lemon juice|
|• Food Should Taste Good Black Bean Multigrain chips • for serving|
In a 10-inch non-stick skillet, heat 1 tablespoon olive oil over medium heat. Add zucchini, shallots, and 1/4 teaspoon salt. Cook, stirring occasionally, until mixture is of spreadable consistency, about 15 minutes. Let cool about 10 minutes.
Place zucchini mixture, chickpeas, and lemon juice in the bowl of a food processor. While processor is running, add remaining olive oil and salt. Serve dip with bean chips.