Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

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

Recipe by Cooking Light April 1999

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Recipe Summary

Yield:
2 cups (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

44 calories; calories from fat 27%; fat 1.3g; saturated fat 0.2g; mono fat 0.8g; poly fat 0.3g; protein 1.9g; carbohydrates 6.6g; fiber 1g; cholesterol 0mg; iron 0.6mg; sodium 75mg; calcium 14mg.
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