Hummus with Raspberry Vinegar |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Raspberry vinegar gives this hummus a little kick, but you can use any kind of vinegar you have on hand. 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) |
Directions:
1. 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.
2. 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.
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