Vegan-Hummus with Raspberry Vinegar

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* Exported from MasterCook *

 

Hummus with Raspberry Vinegar

 

Recipe By : Cooking Light, April 1999

Serving Size : 16 Preparation Time :0:00

Categories : Beans Dips & Spreads

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 1/2 cups diced onion

2 tablespoons raspberry vinegar

1 (15 oz) can chickpeas -- undrained

1 tablespoon chopped fresh cilantro

1/2 teaspoon ground cumin

1/2 teaspoon coarsely ground pepper

1/4 teaspoon salt

Cilantro springs -- optional

 

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, 11/4 cup reserved liquid,

cumin, pepper, and salt, and process until smooth. Garnish with cilantro

springs, if desired. Yield 2 cups (serving size: 2 tablespoons).

 

Calories 44 (22% from fat; Fat 1.3g (sat 0.2g, mono 0.8g, poly 0.3g);

Protein 1.9g; Carb 6.6g; Fiber 1g; Chol 0mg; Iron 0.6mg; Sodium 75mg; Calc

14mg

 

KES 5/12/99

 

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Karen S

ksonness