Hummus With Raspberry Vinegar - cooking recipe

Ingredients

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)

Preparation

Heat oil in a nonstick skillet over medium-high heat.
Add onion, and saute 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 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, 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.