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Hummus with Raspberry Vinegar

Yield 2 cups (serving size: 2 tablespoons)
Raspberry vinegar gives this hummus a little kick, but you can use any kind of vinegar you have on hand.

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.