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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