Updated Aug 16, 2016Chatelaine
small onion, chopped
garlic cloves, chopped
chickpeas, drained and rinsed
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.
Hummus will keep well on its own, refrigerated up to 1 week.