Hummus With Raspberry Vinegar

1. 1

   Heat oil in a nonstick skillet over medium-high heat.

2. 2

   Add onion, and saute 5 minutes or until onion begins to brown.

3. 3

   Add vinegar, bring to a boil, and cook 2 minutes or until vinegar evaporates.

4. 4

   Cool to room temperature.

5. 5

   Drain chickpeas, reserving 1/4 cup liquid.

6. 6

   Place chickpeas and chopped cilantro in a food processor, and process until mixture resembles coarse meal.

7. 7

   Add onion mixture, 1/4 cup reserved liquid, cumin, pepper, salt, and process until smooth.

8. 8

   Garnish with cilantro sprigs if desired.

9. 9

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.