Crudites jars with Moroccan hummus
27
- Prep Time10 mins
- Total Time10 mins
- Makes2 to 3 Cups
Michael Alberstat
Ingredients
1 tsp vegetable oil
1 small onion, chopped
2 garlic cloves, chopped
1 tsp cumin
1/2 tsp coriander
1/4 tsp cinnamon
1/8 tsp cayenne pepper
2 tbsp tomato paste
540-mL can chickpeas, drained and rinsed
1/2 cup plain yogurt
1 1/2 tsp lemon juice
colourful vegetables such as carrots, peppers, cucumbers and asparagus, cut into strips
Instructions
Heat a large frying pan over medium. Add oil, then onion. Cook until onion is soft, about 3 min. Add garlic and spices. Continue stirring until fragrant, 2 more min. Stir in tomato paste and chickpeas.
Puree chickpea mixture with yogurt and lemon juice in a food processor until smooth.
Fill 8 250-mL Mason jars with about 1/4 cup dip each. Insert strips of fresh vegetables into the dip.
Nutrition (per serving)
Calories 19, Protein 1g, Carbohydrates 3g, Fibre 1g, Sodium 33mg.
Make-Ahead Tip:
Hummus will keep well on its own, refrigerated up to 1 week.