Crudites jars with Moroccan hummus


  • Prep Time10 mins
  • Total Time10 mins
  • Makes2 to 3 Cups
Crudites jars with Moroccan hummus

Michael Alberstat

Chatelaine Triple Tested


  • 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.

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.