Crudites jars with Moroccan hummus

Name: Crudites jars with Moroccan hummus
Prep time: 10 min
Total time: 10 min
Yield: 2
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

Prep Time10 min
Total Time10 min
Makes2 to 3 Cups

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

Make-Ahead Tip:

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

FILED UNDER:

Healthy Recipes Vegetarian side dishes lunch vegetables Picnic stovetop world cuisine

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