Prep 10 mins
Cook 7 mins
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!
- 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)
- 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.
I can't believe this has no rating! I've been making it for years. Raspberry vinegar is always in the pantry just for this. Everyone always loves it and often the recipe is requested. The only change I make is to substitute parsley for cilantro or skip it because I'm one of 'those' people.
This is SO good, and good for ya!