Crudites jars with Moroccan hummus

27

PREP TIME

10 min

Makes

2 to 3 Cups

Crudites jars with Moroccan hummus

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
  • 1 g,
  • Carbohydrates
  • 3 g,
  • Fibre
  • 1 g,
  • Sodium
  • 33 mg.

Make-Ahead Tip:

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

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