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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

Crowd Pleaser

July 17, 2016
My friends love it when I serve this hummus.  It takes a little bit of work but it is satisfying to know I've made the hummus from scratch.  The raspberry vinegar gives it a little kick but the raspberry flavor isn't very noticeable.  You can also mix it up, depending on what kind of vinegar you have on hand.