Hummus with Raspberry Vinegar
Submitted by Courtney, from Cooking Light Magazine
You can also make this with other vinegars–pick something you think is zippy for a different variation.
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 (can leave this out)
1/2 teaspoon ground cumin
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
Cilantro sprigs (optional)
Spray a nonstick skillet over medium-high heat. Add onion, and sauté 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. 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.
Makes 2 cups