Hummus with Raspberry Vinegar

Raspberry vinegar gives this hummus a little kick, but you can use any kind of vinegar you have on hand.


2 cups (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 44
Caloriesfromfat 27 %
Fat 1.3 g
Satfat 0.2 g
Monofat 0.8 g
Polyfat 0.3 g
Protein 1.9 g
Carbohydrate 6.6 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 75 mg
Calcium 14 mg


1 tablespoon olive oil
1 1/2 cups diced onion
2 tablespoons raspberry vinegar
1 (15 1/2-ounce) can chickpeas (garbanzo beans), undrained
1 tablespoon chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
Cilantro sprigs (optional)


Heat oil in a nonstick skillet over medium-high heat. Add onion, and saute 5 minutes or until onion begins to brown. Add vinegar, and bring to a boil, and cook 2 minutes or until vinegar evaporates. Cool to room temperature.

Drain chickpeas through a sieve over a bowl, reserving 1/4 cup liquid. Place chickpeas and chopped cilantro in a food processor, and process until mixture resembles coarse meal. Add onion mixture, 1/4 cup reserved liquid, cumin, pepper, and salt, and process until smooth. Garnish with cilantro sprigs, if desired.

April 1999
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