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Moroccan Hummus

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“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!”
READY IN:
15mins
YIELD:
2-3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Puree chickpea mixture with yogurt and lemon juice in a food processor until smooth.
  3. Fill 8 250-mL Mason jars with about 1/4 cup dip each. Insert strips of fresh vegetables into the dip.

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