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Hummus with Raspberry Vinegar
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 7 minutes
Difficulty: Easy

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 , 1/2 Vegetables , 1/2 Starch
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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1 tbsp  olive oil
1 1/2 cup  fresh chopped onion
2 tbsp  raspberry vinegar
15 1/2 oz  canned garbanzo beans
1 tbsp  fresh cilantro
0 1/2 tsp  ground cumin
0 1/2 tsp  black pepper
0 1/4 tsp  salt
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.

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