Crudites jars with Moroccan hummus
Prep 10 min
Makes 2 to 3 Cups
Updated Aug 16, 2016
Chatelaine
Ingredients
1 tsp
1
2
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
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.
Make-Ahead Tip:
Hummus will keep well on its own, refrigerated up to 1 week.
Nutrition
Calories 19, Protein 1 g, Carbohydrates 3 g, Fibre 1 g, Sodium 33 mg.
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