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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Hummus with Raspberry Vinegar

Source: dLife

A chickpea dip made with cilantro, cumin and sweetened with raspberry vinegar.

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	35.8

Total Carbs	5.2 g

Dietary Fiber	1.1 g

Sugars	1.6 g

Total Fat	1.2 g

Saturated Fat	0.1 g

Unsaturated Fat	0.1 g

Potassium	12.0 mg

Protein	1.5 g

Sodium	109.0 mg

Dietary Exchanges 1.2 Fat, 0.2 Vegetables, 0.2 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tbsp olive oil 1.5
1 1/2 cup fresh chopped onion 2.0
2 tbsp raspberry vinegar 15.5
15 1/2 oz canned garbanzo beans 1.0
1 tbsp fresh cilantro 0.5
0 1/2 tsp ground cumin 0.5
0 1/2 tsp black pepper 0.25
0 1/4 tsp salt 1.0
1 each cilantro sprigs

Directions

Pour oil into a large frying pan. Heat over medium-high heat. Sauté onion in pan until it begins to brown, about 5 minutes. Pour in vinegar and let boil; cook 2 minutes or until most of the vinegar is absorbed. Take off heat and let cool to room temperature.
Strain chickpeas through a colander into a bowl, saving 1/4 cup liquid.
Using a food processor or blender, puree chickpeas and cilantro until finely chopped. Pour in onion mixture, saved chickpea liquid, cumin, pepper, and salt and puree until smooth.
Spoon mixture into a serving bowl and top with cilantro sprigs.