Holiday Rush

☰ Menu
Recipe Tags: 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Appetizers Lunch Snacks Beans Greek Easy European Beginner Cook Dinner Party Vegan Vegetarian Dips Spreads Food Processor Blender Dietary Inexpensive Chick Peas Garbanzos Equipment Small Appliance Number Of Servings Presentation Served Cold

Hummus With Raspberry Vinegar

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!

Steps

Heat oil in a nonstick skillet over medium-high heat.
Add onion , and saut 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 cup liquid.
Place chickpeas and chopped cilantro in a food processor , and process until mixture resembles coarse meal.
Add onion mixture , cup reserved liquid , cumin , pepper , salt , and process until smooth.
Garnish with cilantro sprigs if desired.
Per serving : 44 calories , 2 grams protein , 1 gram fat , 7 grams carbohydrates , no cholesterol , 75 milligrams sodium , 1 gram fiber.

Ingredients

olive oil, onions, raspberry vinegar, chickpeas, fresh cilantro, ground cumin, fresh coarse ground black pepper, salt, fresh cilantro stem