1. Heat oil in a nonstick skillet over medium-high heat. 2. Add onion, and sauté 5 minutes or until onion begins to brown. 3. Add vinegar, bring to a boil, and cook 2 minutes or until vinegar evaporates. 4. Cool to room temperature. 5. Drain chickpeas, reserving ¼ cup liquid. 6. Place chickpeas and chopped cilantro in a food processor, and process until mixture resembles coarse meal. 7. Add onion mixture, ¼ cup reserved liquid, cumin, pepper, salt, and process until smooth. 8. Garnish with cilantro sprigs if desired. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
