Moroccan Hummus - cooking recipe

Ingredients

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

Preparation

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.