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Prep Time
5 mins
Total Time
15 mins
2 ¾ cups (675 mL) hummus


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
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


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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (3 tbsp/45 mL)
5 g
6 g
2 g
3 g
180 mg
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