Almond & Olive Hummus

Prep time: 5min
Total time: 15min
Makes 2 ¾ cups
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
extra virgin olive oil
30 mL
2 tsp
red wine vinegar
10 mL
1/4 tsp
each salt and pepper
1 mL
3/4 cup
water (approx.)
175 mL
1/2 cup
lightly packed parsley leaves
125 mL
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 mg

Directions

  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.

  2. With the motor running, gradually add 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.