Hummus with Raspberry Vinegar

Ingredients

• 15.5 ounce chickpeas undrained canned (garbanzo beans)
• 1 tablespoon cilantro leaves fresh chopped
• 0.5 teaspoon ground cumin 
• 0.5 teaspoon coarsely ground pepper black
• 1 tablespoon olive oil 
• 1.5 cups onion diced
• 2 tablespoons raspberry vinegar 
• 0.3 teaspoon salt 

Equipment

• food processor
• bowl
• frying pan
• sieve

Directions

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