Crudites jars with Moroccan hummus

Prep 10 min
Makes 2 to 3 Cups



small onion, chopped
garlic cloves, chopped
1 tsp
1/2 tsp
1/4 tsp
1/8 tsp
2 tbsp
540-mL can
chickpeas, drained and rinsed
1/2 cup
plain yogurt
1 1/2 tsp
colourful vegetables such as carrots, peppers, cucumbers and asparagus, cut into strips


  • 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.

Make-Ahead Tip:

Hummus will keep well on its own, refrigerated up to 1 week.


Calories 19, Protein 1 g, Carbohydrates 3 g, Fibre 1 g, Sodium 33 mg.
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