Almond & Olive Hummus
- Level
- easy
- 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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Nutritional 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