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Hummus With Raspberry Vinegar

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Ingredients

Adjust Servings:
1 tablespoon olive oil
1 1/2 cups diced onions
2 tablespoons raspberry vinegar
1 (15 1/2 ounce) can chickpeas, undrained (garbanzo beans)
1 tablespoon chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon fresh coarse ground black pepper
1/2 teaspoon salt
fresh cilantro stem (optional)

Nutritional information

375
Calories
85 g
Calories From Fat
9.5 g
Total Fat
1.2 g
Saturated Fat
0 mg
Cholesterol
1243.4 mg
Sodium
62.4 g
Carbs
11.6 g
Dietary Fiber
5.2 g
Sugars
12.1 g
Protein
699g
Serving Size

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Hummus With Raspberry Vinegar

Features:
    Cuisine:

    I can't believe this has no rating! I've been making it for years. Raspberry vinegar is always in the pantry just for this. Everyone always loves it and often the recipe is requested. The only change I make is to substitute parsley for cilantro or skip it because I'm one of 'those' people. This is SO good, and good for ya!

    • 37 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    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!, I can’t believe this has no rating! I’ve been making it for years Raspberry vinegar is always in the pantry just for this Everyone always loves it and often the recipe is requested The only change I make is to substitute parsley for cilantro or skip it because I’m one of ‘those’ people This is SO good, and good for ya!, I can’t believe this has no rating! I’ve been making it for years Raspberry vinegar is always in the pantry just for this Everyone always loves it and often the recipe is requested The only change I make is to substitute parsley for cilantro or skip it because I’m one of ‘those’ people This is SO good, and good for ya!


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    Steps

    1
    Done

    Heat Oil in a Nonstick Skillet Over Medium-High Heat.

    2
    Done

    Add Onion, and Saut 5 Minutes or Until Onion Begins to Brown.

    3
    Done

    Add Vinegar, Bring to a Boil, and Cook 2 Minutes or Until Vinegar Evaporates.

    4
    Done

    Cool to Room Temperature.

    5
    Done

    Drain Chickpeas, Reserving Cup Liquid.

    6
    Done

    Place Chickpeas and Chopped Cilantro in a Food Processor, and Process Until Mixture Resembles Coarse Meal.

    7
    Done

    Add Onion Mixture, Cup Reserved Liquid, Cumin, Pepper, Salt, and Process Until Smooth.

    8
    Done

    Garnish With Cilantro Sprigs If Desired.

    9
    Done

    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.

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    William Kim

    Grill guru known for his perfectly seared and mouthwatering barbecue dishes.

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