Hummus with Raspberry Vinegar

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

Yield: 2 cups (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 44
  • Calories from fat: 27%
  • Fat: 1.3g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.9g
  • Carbohydrate: 6.6g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 75mg
  • Calcium: 14mg

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)

Preparation

  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.
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