Prep 10 mins
Cook 5 mins
If you like hummus, give this one a try. It's still has the flavours of traditional hummus but the twists of Moroccan cuisine and the surprise of tomato! heating the ingredients also adds another tasty dimension to hummus. This will last for up to 1 week in the refrigerator and there's a great tip for how to serve this - see step 3. Another wonderful Chatelaine magazine recipe. Enjoy!
- 1 teaspoon vegetable oil
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon cinnamon
- 1⁄8 teaspoon cayenne
- 2 tablespoons tomato paste
- 540 ml chickpeas, rinsed and drained
- 1⁄2 cup plain yogurt
- 1 1⁄2 teaspoons lemon juice
- colourful vegetables such as carrot, 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 minute Add garlic and spices. Continue stirring until fragrant, 2 more minute 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.
Definitely an interesting change to everyday hummus. Dh wasn't as sure about it as myself but I think that was partially my fault as I used a cheap food processor so the texture was rather grainy. I really enjoyed the combination of spices though I may try with raw onion and no yoghurt next time to give it a bit more zing. Thanks for posting another great recipe, Nif! <br/>Made for Team Tasty Tester's during ZWT #9 :)