Garbanzo Bean and Olive Tapenade

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


  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.
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