Garbanzo Bean and Olive Tapenade
- Level: Easy
- Total: 5 min
- Prep: 5 min
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 224 calorie
- Total Fat
- 17 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 402 milligrams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 4 grams
- Protein
- 6 grams
- Sugar
- 6 grams
- Level: Easy
- Total: 5 min
- Prep: 5 min
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 224 calorie
- Total Fat
- 17 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 402 milligrams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 4 grams
- Protein
- 6 grams
- Sugar
- 6 grams
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.
