29
Michael Alberstat
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
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.
Calories 19, Protein 1g, Carbohydrates 3g, Fibre 1g, Sodium 33mg.
Hummus will keep well on its own, refrigerated up to 1 week.
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