Source: dLife

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

Servings

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

1. 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.
2. Strain chickpeas through a colander into a bowl, saving 1/4 cup liquid.
3. 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.
4. Spoon mixture into a serving bowl and top with cilantro sprigs.