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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1 1/2	cups	diced	96.0	22.416	2.64	0.24
raspberry vinegar	2	tablespoons		-	-	-	-
chickpea	1	can		1133.4333	188.7556	61.3793	18.1109
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
black pepper	1/2	teaspoon	coarse ground	2.8865	0.7354	0.1195	0.0375
salt	1/2	teaspoon		-	-	-	-
cilantro stem				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.