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

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
Carbs:
6 g
Fibre:
2 g
Protein:
3 g
Sodium:
180 mg