- 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
Method
- 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.
Nutritional Facts Per Serving
- 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