Hummus with Raspberry Vinegar

Recipe by CrisLeigh
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READY IN: 17mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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