Almond & Olive Hummus

  • Prep Time 5 min
  • Total Time 15 min
  • Makes: 2 ¾ cups (675 mL)

Ingredients

  • 1 can chick peas, drained and rinsed 540 mL
  • 1/2 cup natural almonds 125 mL
  • 1/2 cup lightly packed, drained stuffed Manzanilla olives 125 mL
  • 2 cloves garlic 0
  • 2 tbsp olive oil 30 mL
  • 2 tsp red wine vinegar 10 mL
  • 1/4 tsp each salt and pepper 1 mL
  • 1/2 cup lightly packed parsley leaves 125 mL

Directions

  • Step 1

    Combine chick peas, almonds, olives, garlic, olive oil, red wine vinegar, salt and pepper in the bowl of a food processor fitted with metal blade.

  • Step 2

    With the motor running, gradually add about 3/4 cup (175 mL) water until mixture is smooth (you may need a bit extra to achieve desired consistency). Add parsley and pulse until finely chopped. Serve as a dip with fresh-cut vegetables and whole wheat pita wedges or use as a sandwich filling. Store leftovers in a covered container in the refrigerator for up to 5 days.

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Nutrition Facts

  • Nutrition Description Per serving (3 tbsp/45 mL)
  • Calories 80
  • Fat 5 g
  • Saturated Fat 0.5 g
  • Carbs 6 g
  • Protein 3 g
  • Fibre 2 g
  • Sodium 180 mg
  • Potassium 50