Hummus with Raspberry Vinegar |
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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 10 |
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My dad sent me this recipe when I told him I was going to the Mediterranean deli almost everyday for hummus! I leave out the cilantro entirely when I make it, and I play around with different flavored vinegar or oil - my favorite is to use chili-flavored vinegar and balsamic vinegar! Experiment and let me know how it turns out! Ingredients:
1 tablespoon olive oil |
1 1/2 cups diced onions |
2 tablespoons raspberry vinegar |
1 (15 1/2 ounce) can chickpeas, undrained (garbanzo beans) |
1 tablespoon chopped fresh cilantro |
1/2 teaspoon ground cumin |
1/2 teaspoon fresh coarse ground black pepper |
1/2 teaspoon salt |
fresh cilantro stem (optional) |
Directions:
1. Heat oil in a nonstick skillet over medium-high heat.
2. Add onion, and sauté 5 minutes or until onion begins to brown.
3. Add vinegar, bring to a boil, and cook 2 minutes or until vinegar evaporates.
4. Cool to room temperature.
5. Drain chickpeas, reserving 1/4 cup liquid.
6. Place chickpeas and chopped cilantro in a food processor, and process until mixture resembles coarse meal.
7. Add onion mixture, 1/4 cup reserved liquid, cumin, pepper, salt, and process until smooth.
8. Garnish with cilantro sprigs if desired.
9. Per serving (2 tablespoons): 44 calories, 2 grams protein, 1 gram fat (percentage of calories from fat, 27), 7 grams carbohydrates, no cholesterol, 75 milligrams sodium, 1 gram fiber.
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