Hummus with Raspberry Vinegar

Raspberry vinegar gives this hummus a little kick, but you can use any kind of vinegar you have on hand.

Yield: 2 cups (serving size: 2 tablespoons)

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
• Cilantro sprigs (optional)

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. Garnish with cilantro sprigs, if desired.

Nutritional Information

Calories:

44 (27% from fat)

Fat:

1.3g (sat 0.2g,mono 0.8g,poly 0.3g)

Protein:

1.9g

Carbohydrate:

6.6g

Fiber:

1g

Cholesterol:

0.0mg

Iron:

0.6mg

Sodium:

75mg

Calcium:

14mg