Garbanzo Bean and Olive Tapenade

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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