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Recipe courtesy of Giada De Laurentiis

Show: Giada at Home

Episode: Golden Hour Beach Picnic

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Total:: 5 min
Prep:: 5 min

Yield:: 4 to 6 servings

Level:: Easy

Nutrition Info

Healthy

Ingredients

1 (15-ounce) can garbanzo beans, drained and rinsed
1 cup pitted black olives, such as kalamata
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice (from 1/2 large lemon)
1 tablespoon honey
1 teaspoon lemon zest
3/4 teaspoon chopped fresh rosemary leaves
1/4 teaspoon kosher salt
Serving suggestion: Belgian endive leaves, crudite

Directions

In a food processor, combine the beans, olives, oil, parsley, lemon juice, honey, lemon zest, rosemary, and salt. Blend until smooth.

Spread the tapenade onto Belgian endive spears or serve as a dip with crudite.

My Private Notes

Name: Garbanzo Bean and Olive Tapenade
Prep time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H5M0.000S
Yield: 4 to 6 servings
Ingredients: 1 (15-ounce) can garbanzo beans, drained and rinsed; 1 cup pitted black olives, such as kalamata; 1/4 cup extra-virgin olive oil; 1/4 cup chopped fresh flat-leaf parsley leaves; 2 tablespoons fresh lemon juice (from 1/2 large lemon); 1 tablespoon honey; 1 teaspoon lemon zest; 3/4 teaspoon chopped fresh rosemary leaves; 1/4 teaspoon kosher salt; Serving suggestion: Belgian endive leaves, crudite