Can you make chickpea spred with out vinager and what does the vinager do?

Question

is theres a subsitue for the vinager also?

Thank you all for your answers

Answer 1

Your sub is lemon,vinegar is the acid, here's a fave of mine:


Hummus

2 cloves garlic—roughly chopped
¼ cup lemon juice
¼ cup water
14 oz canned chickpeas (garbanzo beans)—rinsed and drained
½ cup tahini
1 teaspoon sea salt


Place all ingredients in a food processor or blender and process until smooth, scraping the sides occasionally.

Variations: If you like a spicier hummus, add a small red chili (chopped) or a pinch of cayenne pepper, or try a little cumin for a more exotic variation.

Tip: Prepare extra quantities of hummus—it can be refrigerated, covered, for up to 1 week and frozen for up to 3 months.

Answer 2

Here is a recipe which does not use vinegar

1 (14.5 ounce) can chickpeas (garbanzo beans), drained
2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections
A drizzle extra-virgin olive oil
1/2 teaspoon crushed pepper flakes
1 teaspoon (1/3 palm full) ground cumin
1 teaspoon (1/3 palm full) ground coriander
1 clove garlic, crushed
Coarse salt
1/2 lemon, juiced
Pita breads, grilled and cut into wedges for dipping

Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste. Transfer to a small dip dish and surround spread with warm pita wedges. This recipe makes a great appetizer, or anytime snack.

Answer 3

your spread would taste bland without vinegar,also vinegar is a good preservative ,try lemon juice instead,it may improve the taste but will not give the preservative advantage of vinegar.,which i take it ,you dont like.