Best Raspberry Vinegar Hummus Recipes
HUMMUS WITH RASPBERRY VINEGAR
My dad sent me this recipe when I told him I was going to the Mediterranean deli almost everyday for hummus! I leave out the cilantro entirely when I make it, and I play around with different flavored vinegar or oil - my favorite is to use chili-flavored vinegar and balsamic vinegar! Experiment and let me know how it turns out!
Provided by CrisLeigh
Categories Spreads
Time 17m
Yield 2 cups
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 375, Fat 9.5, SaturatedFat 1.2, Sodium 1243.4, Carbohydrate 62.4, Fiber 11.6, Sugar 5.2, Protein 12.1
RASPBERRY VINEGAR HUMMUS
Categories Condiment/Spread Bean Vegetarian Quick & Easy Healthy Vegan
Yield 2 cups
Number Of Ingredients 8
Steps:
- Sautee onion in olive oil over medium-high heat When onions are golden brown, add vinegar and bring to a boil, cook 2 minutes Cool to room temperature Drain chickpeas, reserving liquid Place chickpeas and chopped cilantro in food processor and process until it resembles coarse meal Add onion mixture, cumin, salt and pepper, process Adjust consistancy with reserved chickpea liquid
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