Hummus with Raspberry Vinegar
Hummus with Raspberry Vinegar
Ingredients
1 tablespoon olive oil
1 1/2 cups diced onion
2 tablespoons raspberry vinegar
1 (15 1/2-ounce) can chickpeas (garbanzo beans), undrained
1 tablespoon chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
Preparation
Heat oil in a nonstick skillet over medium-high heat. Add onion, and saute 5 minutes or until onion begins to brown. Add vinegar, and bring to a boil, and cook 2 minutes or until vinegar evaporates. Cool to room temperature.
Drain chickpeas through a sieve over a bowl, reserving 1/4 cup liquid. Place chickpeas and chopped cilantro in a food processor, and process until mixture resembles coarse meal. Add onion mixture, 1/4 cup reserved liquid, cumin, pepper, and salt, and process until smooth.
Yield
2 cups (serving size: 2 tablespoons)
Nutritional Information
CALORIES 44(27% from fat); FAT 1.3g (sat 0.2g,mono 0.8g,poly 0.3g); PROTEIN 1.9g; CHOLESTEROL 0.0mg; CALCIUM 14mg; SODIUM 75mg; FIBER 1g; IRON 0.6mg; CARBOHYDRATE 6.6g