Hummus With Raspberry Vinegar

Directions

1. 1
   Heat oil in a nonstick skillet over medium-high heat.
2. 2
   Add onion, and saute 5 minutes or until onion begins to brown.
3. 3
   Add vinegar, bring to a boil, and cook 2 minutes or until vinegar evaporates.
4. 4
   Cool to room temperature.
5. 5
   Drain chickpeas, reserving 1/4 cup liquid.
6. 6
   Place chickpeas and chopped cilantro in a food processor, and process until mixture resembles coarse meal.
7. 7
   Add onion mixture, 1/4 cup reserved liquid, cumin, pepper, salt, and process until smooth.
8. 8
   Garnish with cilantro sprigs if desired.
9. 9
   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.