Recipe courtesy of Giada De Laurentiis

Garbanzo Bean and Olive Tapenade

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  • Level: Easy
  • Total: 5 min
  • Prep: 5 min
  • Yield: 4 to 6 servings



  1. In a food processor, combine the beans, olives, oil, parsley, lemon juice, honey, lemon zest, rosemary, and salt. Blend until smooth. 
  2. Spread the tapenade onto Belgian endive spears or serve as a dip with crudite.