Hummus With Raspberry Vinegar Recipes

HUMMUS WITH RASPBERRY VINEGAR

Steps:

• Heat oil in a nonstick skillet over medium-high heat.
• Add onion, and sauté 5 minutes or until onion begins to brown.
• Add vinegar, bring to a boil, and cook 2 minutes or until vinegar evaporates.
• Cool to room temperature.
• Drain chickpeas, reserving ¼ cup liquid.
• Place chickpeas and chopped cilantro in a food processor, and process until mixture resembles coarse meal.
• Add onion mixture, ¼ cup reserved liquid, cumin, pepper, salt, and process until smooth.
• Garnish with cilantro sprigs if desired.
• Per serving (2 tablespoons): 44 calories, 2 grams protein, 1 gram fat (percentage of calories from fat, 27), 7 grams carbohydrates, no cholesterol, 75 milligrams sodium, 1 gram fiber.

BEST HUMMUS

Steps:

• Place garbanzo beans in a large saucepan; add water to cover by 1 in. Gently rub beans together to loosen outer skin. Pour off water and any skins that are floating. Repeat 2-3 times until no skins float to the surface; drain. Return to saucepan; add baking soda and enough water to cover by 1 in. Bring to a boil; reduce heat. Simmer, uncovered, until beans are very tender and just starting to fall apart, 20-25 minutes., Meanwhile, in a blender, process lemon juice, garlic and salt until almost a paste. Let stand 10 minutes; strain, discarding solids. Stir in cumin. In a small bowl, stir together tahini and olive oil. , Add beans to blender; add cold water. Loosely cover and process until completely smooth. Add lemon mixture and process. With blender running, slowly add tahini mixture, scraping sides as needed. Adjust seasoning with additional salt and cumin if desired., Transfer mixture to a serving bowl; cover and refrigerate at least 30 minutes. If desired, top with additional olive oil and assorted toppings.