Time and servings
15 minsTotal time
5 minsPrep time
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
- 2 tbsp olive oil 30 mL
- 2 tsp red wine vinegar 10 mL
- 1/4 tsp salt 1 mL
- 1/4 tsp pepper 1 mL
- 1/2 cup lightly packed parsley leaves 125 mL
- Fresh-cut vegetables (to serve with)
- Whole wheat pita (to serve with)
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.