Best 8 Raspberry Vinegar Hummus Recipes

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"Raspberry vinegar hummus" is a delectable and tangy dip that combines the sweetness of raspberries with the savory and nutty flavors of traditional hummus. With its vibrant color and unique taste profile, this dish has become a popular party appetizer, a healthy snack, and a versatile condiment. Whether you're a seasoned hummus lover or a novice chef, this article will guide you through the culinary journey of creating the perfect raspberry vinegar hummus, allowing you to tantalize your taste buds and impress your guests with this extraordinary culinary creation.

Let's cook with our recipes!

ROASTED RED PEPPER HUMMUS



Roasted Red Pepper Hummus image

Provided by Valerie Bertinelli

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

Two 15-ounce cans chickpeas, drained and rinsed
1/2 cup roasted red peppers (jarred in water or oil both work)
3 tablespoons tahini
1 clove garlic, chopped
3 to 4 tablespoons lemon juice
Kosher salt
1/4 cup olive oil
Pita chips, celery and carrot sticks and halved radishes, for serving
Pita chips, celery and carrot sticks and halved radishes, for serving

Steps:

  • In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice and 1 teaspoon salt. Pulse a few times to chop up the chickpeas. With the motor running, pour in the olive oil and process until a smooth paste forms. Transfer to a serving bowl and serve with pita chips, celery sticks, carrots sticks and radishes.

RASPBERRY VINEGAR



Raspberry Vinegar image

Looking for something tasty to make with fresh raspberries? This dressing adds summer-fresh flavor to salads. -Francy Nightingale, Issaquah, Washington

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 cups.

Number Of Ingredients 3

3 cups fresh raspberries
4 cups white wine vinegar
1/2 cup sugar

Steps:

  • Rinse the berries and air-dry on paper towels. Place berries in a 6-cup jar; set aside. In large saucepan, combine vinegar and sugar; bring almost to a boil over low heat, stirring constantly, until sugar is dissolved. Do not boil. , Pour hot vinegar mixture over berries; cover jar tightly and let stand at room temperature 48 hours. Strain through several layers of cheesecloth into a sterilized bottle or jar. Seal tightly with a cork or lid. Store in cool dark place.

Nutrition Facts : Calories 14 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

HUMMUS WITH RASPBERRY VINEGAR



Hummus with Raspberry Vinegar image

My dad sent me this recipe when I told him I was going to the Mediterranean deli almost everyday for hummus! I leave out the cilantro entirely when I make it, and I play around with different flavored vinegar or oil - my favorite is to use chili-flavored vinegar and balsamic vinegar! Experiment and let me know how it turns out!

Provided by CrisLeigh

Categories     Spreads

Time 17m

Yield 2 cups

Number Of Ingredients 9

1 tablespoon olive oil
1 1/2 cups diced onions
2 tablespoons raspberry vinegar
1 (15 1/2 ounce) can chickpeas, undrained (garbanzo beans)
1 tablespoon chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon fresh coarse ground black pepper
1/2 teaspoon salt
fresh cilantro stem (optional)

Steps:

  • Heat oil in a nonstick skillet over medium-high heat.
  • Add onion, and sauté 5 minutes or until onion begins to brown.
  • Add vinegar, bring to a boil, and cook 2 minutes or until vinegar evaporates.
  • Cool to room temperature.
  • Drain chickpeas, reserving ¼ cup liquid.
  • Place chickpeas and chopped cilantro in a food processor, and process until mixture resembles coarse meal.
  • Add onion mixture, ¼ cup reserved liquid, cumin, pepper, salt, and process until smooth.
  • Garnish with cilantro sprigs if desired.
  • 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 Facts : Calories 375, Fat 9.5, SaturatedFat 1.2, Sodium 1243.4, Carbohydrate 62.4, Fiber 11.6, Sugar 5.2, Protein 12.1

RASPBERRY VINEGAR



Raspberry Vinegar image

Make and share this Raspberry Vinegar recipe from Food.com.

Provided by Dannygirl

Categories     Raspberries

Time 5m

Yield 6 cups

Number Of Ingredients 3

6 cups white wine vinegar
1 pint red raspberries
1/2 pint red raspberries, for decoration (optional)

Steps:

  • In a medium, nonreactive saucepan over low heat, warm the vinegar just until it begins to give off steam (do not bring to a boil).
  • Put 1 pint of the raspberries into a fine sieve fitted over a sterilized 1/2-gallon clamp jar.
  • Pour the warm vinegar over the berries and let it run into the jar, then add the berries to the jar.
  • Allow the mixture to cool 20 to 30 minutes to room temperature, then seal and shake the jar gently.
  • Set the jar out of direct sunlight and away from heat to steep for 4 days, shaking it every so often. While steeping, the vinegar will take on a raspberry hue and the fruit will lose most of its color.
  • Strain the mixture through a fine sieve into a large batter bowl with a handle or into a large, nonreactive saucepan.
  • Rinse the jar and return the strained vinegar to it. Rinse the bowl or saucepan.
  • Dump the fruit and rinse the sieve. Dampen a flat-bottom coffee filter, then line the sieve with the filter and fit it over the bowl or saucepan.
  • Transfer the vinegar to flasks or bottles. Discard fruit.
  • If you wish, spear 6 to 8 whole raspberries on a wooden skewer and put the skewer into the container before filling.
  • The vinegar should be ready to use immediately, with a shelf life of at least 1 year.
  • VARIATION: For Raspberry Lemon Thyme Vinegar, place 1 sprig fresh lemon thy me in a flask or bottle before adding the vinegar. Fill, seal, and steep out of direct sunlight and away from heat for 1 week before using or shipping.
  • CRANBERRY VINEGAR Follow the recipe for Raspberry Vinegar, except substitute 4 cups (1 pound) fresh cranberries, coarsely chopped, for the raspberries. Decorate, if you wish, with skewers of whole cranberries.

Nutrition Facts : Calories 27, Fat 0.3, Sodium 0.5, Carbohydrate 6.2, Fiber 3.4, Sugar 2.3, Protein 0.6

RAINBOW HUMMUS RECIPE BY TASTY



Rainbow Hummus Recipe by Tasty image

Here's what you need: chickpeas, roasted red pepper, tahini, olive oil, lemon juice, garlic, smoked paprika, salt, chickpeas, sun-dried tomato, tahini, olive oil, garlic, salt, lemon juice, chickpeas, tahini, olive oil, garlic, ground turmeric, lemon juice, salt, chickpeas, fresh spinach, artichoke heart, tahini, olive oil, garlic, lemon juice, salt, chickpeas, purple sweet potato, tahini, olive oil, garlic, lemon juice, salt, water, chickpeas, beet, tahini, olive oil, lemon juice, garlic, salt, baby carrot, cracker, pita bread

Provided by Rachel Gaewski

Categories     Appetizers

Yield 18 servings

Number Of Ingredients 48

15 oz chickpeas, 1 can, drained and rinsed
14 oz roasted red pepper, 1 jar
1 tablespoon tahini
1 tablespoon olive oil
1 tablespoon lemon juice
1 clove garlic
½ teaspoon smoked paprika
¾ teaspoon salt
15 oz chickpeas, 1 can, drained and rinsed
⅓ cup sun-dried tomato
2 tablespoons tahini
2 tablespoons olive oil
1 clove garlic
¾ teaspoon salt
1 tablespoon lemon juice
15 oz chickpeas, 1 can, drained and rinsed
2 tablespoons tahini
3 tablespoons olive oil
2 cloves garlic
1 teaspoon ground turmeric
1 tablespoon lemon juice
½ teaspoon salt
15 oz chickpeas, 1 can, drained and rinsed
2 cups fresh spinach
¾ cup artichoke heart
2 tablespoons tahini
2 tablespoons olive oil
1 clove garlic
1 tablespoon lemon juice
½ teaspoon salt
½ cup chickpeas, canned, drained and rinsed
1 ½ cups purple sweet potato, cooked and cubed
2 tablespoons tahini
3 tablespoons olive oil
1 clove garlic
1 tablespoon lemon juice
¾ teaspoon salt
2 tablespoons water, if needed
15 oz chickpeas, 1 can, drained and rinsed
1 cup beet, canned
2 tablespoons tahini
2 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic
¾ teaspoon salt
8 oz baby carrot
cracker
pita bread, quartered

Steps:

  • Make the roasted red pepper hummus: combine the chickpeas, roasted red peppers, tahini, olive oil, lemon juice, garlic, paprika, and salt in a food processor and pulse until smooth. Transfer to a small bowl and wash out the food processor.
  • Make the sun-dried tomato hummus: combine the chickpeas, sun-dried tomatoes, tahini, olive oil, garlic, salt, and lemon juice in a food processor and pulse until smooth. Transfer to a small bowl and wash out the food processor.
  • Make the turmeric garlic hummus: combine the chickpeas, tahini, olive oil, garlic, turmeric, lemon juice, and salt in a food processor and pulse until smooth. Transfer to a small bowl and wash out the food processor.
  • Make the spinach and artichoke hummus: combine the chickpeas, spinach, artichoke hearts, tahini, olive oil, garlic, lemon juice, and salt in a food processor and process until smooth. Transfer to a small bowl and wash out the food processor.
  • Make the purple sweet potato hummus: combine the chickpeas, purple sweet potatoes, tahini, olive oil, garlic, lemon juice, and salt in a food processor and process until smooth. Add 2-3 tablespoon of water, as needed, if the hummus seems too thick. Transfer to a small bowl and wash out the food processor.
  • Make the beet hummus: combine the chickpeas, beets, tahini, olive oil, lemon juice, garlic, and salt in a food processor and process until smooth. Transfer to a small bowl.
  • To assemble, spoon each hummus color in six strips in a medium to large baking or serving dish. Use a spatula or bench scraper to help separate the sections.
  • Serve with carrots, crackers, and pita bread.
  • Enjoy!

Nutrition Facts : Calories 362 calories, Carbohydrate 41 grams, Fat 19 grams, Fiber 11 grams, Protein 13 grams, Sugar 9 grams

HUMMUS IV



Hummus IV image

A straightforward hummus that may be augmented with roasted red peppers or olives. Serve with crackers, flat breads or on a pita with sprouts for a great light lunch.

Provided by BEACHVOGEL

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 20m

Yield 40

Number Of Ingredients 5

2 (15.5 ounce) cans garbanzo beans, drained
4 tablespoons lemon juice
6 cloves garlic, peeled and crushed
3 tablespoons tahini
¼ teaspoon crushed red pepper

Steps:

  • Place garbanzo beans in a food processor and blend into a spreadable paste. Mix in lemon juice, garlic, tahini and crushed red pepper. Blend until smooth, using more lemon juice if consistency is too thick.

Nutrition Facts : Calories 34 calories, Carbohydrate 5.5 g, Fat 0.9 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 67.2 mg

HUMMUS



Hummus image

Categories     Condiment/Spread     Garlic     Side     Vegetarian     Quick & Easy     Ramadan     Chickpea     Healthy     Vegan     Gourmet

Yield Makes about 4 cups

Number Of Ingredients 9

4 garlic cloves
1 teaspoon salt
two 1-pound 3-ounce cans chick-peas, drained and rinsed
2/3 cup well stirred tahini
1/4 cup fresh lemon juice, or to taste
1/2 cup olive oil, or to taste
1/4 cup fresh parsley leaves
2 tablespoons pine nuts, toasted lightly
Accompaniment:Toasted Pita Thins

Steps:

  • On a cutting board mince and mash the garlic to a paste with the salt. In a food processor purée the chick-peas with the garlic paste, the tahini, the lemon juice, 1/4 cup of the oil, and 1/2 cup water, scraping down the sides, until the hummus is smooth and add salt to taste. Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl. In the food processor, cleaned, purée the remaining 1/4 cup oil with the parsley until the oil is bright green and the parsley is minced transfer the parsley oil to a small jar. The hummus and the parsley oil may be made 3 days in advance and kept covered and chilled. Divide the hummus between shallow serving dishes and smooth the tops. Drizzle the hummus with the parsley oil and sprinkle it with the pine nuts. Serve the hummus with the pita.

SELBST GEMACHTER HIMBEERESSIG (HOMEMADE RASPBERRY VINEGAR)



Selbst Gemachter Himbeeressig (Homemade Raspberry Vinegar) image

I recently needed a recipe for raspberry vinegar and as I had a bowl of raspberries in the house, I thought it couldn't be that hard to make it myself. The result is great and I'm looking forward to my next salad! Store in a dark place so that the vinegar does not get discolored.

Provided by gartenfee

Categories     World Cuisine     European     German

Time P1DT10m

Yield 16

Number Of Ingredients 2

1 pint fresh raspberries
2 cups white wine vinegar

Steps:

  • Mash raspberries with a fork in a bowl. Pour in vinegar; mix well to combine. Transfer to a glass container with a lid; cover and let stand until flavors combine, about 24 hours.
  • Strain vinegar through a fine sieve into a bowl; discard raspberry pieces. Strain vinegar again through a coffee filter into a clean bottle and seal tightly.

Nutrition Facts : Calories 7.9 calories, Carbohydrate 1.8 g, Fat 0.1 g, Fiber 1 g, Protein 0.2 g, Sodium 3.2 mg, Sugar 0.7 g

Tips:

  • Use fresh raspberries: Fresh raspberries will give your hummus a vibrant flavor and color. If you can't find fresh raspberries, you can use frozen raspberries, but be sure to thaw them completely before using.
  • Roast the raspberries: Roasting the raspberries intensifies their flavor and makes them even more delicious in the hummus. To roast the raspberries, simply spread them out on a baking sheet and roast them in a preheated oven at 400 degrees Fahrenheit for about 10 minutes, or until they are slightly caramelized.
  • Use a good quality olive oil: The olive oil you use in your hummus will make a big difference in the flavor. Use a good quality extra virgin olive oil that has a fruity, peppery flavor.
  • Season the hummus to taste: The amount of lemon juice, salt, and cumin you add to your hummus is a matter of personal preference. Start with a small amount and add more to taste until you reach the desired flavor.
  • Garnish the hummus with fresh herbs: Fresh herbs, such as cilantro, parsley, or mint, add a pop of color and flavor to the hummus. Garnish the hummus with fresh herbs before serving.

Conclusion:

Raspberry vinegar hummus is a delicious and versatile dip that can be enjoyed as an appetizer, snack, or spread. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a sweet and tangy dip or a savory and flavorful one, raspberry vinegar hummus is sure to please.

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