Raspberry Vinegar Hummus Recipes

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HUMMUS WITH RASPBERRY VINEGAR



Hummus with Raspberry Vinegar image

My dad sent me this recipe when I told him I was going to the Mediterranean deli almost everyday for hummus! I leave out the cilantro entirely when I make it, and I play around with different flavored vinegar or oil - my favorite is to use chili-flavored vinegar and balsamic vinegar! Experiment and let me know how it turns out!

Provided by CrisLeigh

Categories     Spreads

Time 17m

Yield 2 cups

Number Of Ingredients 9

1 tablespoon olive oil
1 1/2 cups diced onions
2 tablespoons raspberry vinegar
1 (15 1/2 ounce) can chickpeas, undrained (garbanzo beans)
1 tablespoon chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon fresh coarse ground black pepper
1/2 teaspoon salt
fresh cilantro stem (optional)

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.

Nutrition Facts : Calories 375, Fat 9.5, SaturatedFat 1.2, Sodium 1243.4, Carbohydrate 62.4, Fiber 11.6, Sugar 5.2, Protein 12.1

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