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Garbanzo Bean and Olive Tapenade

Garbanzo Bean and Olive Tapenade
Prep Time
5 min
Yields
4 servings

A fusion of hummus and tapenade that makes a healthy, flavourful dip.

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ingredients

1
(15-oz) can garbanzo beans, drained and rinsed
1
cup pitted black olives, such as kalamata
¼
cup extra-virgin olive oil
¼
cup chopped fresh flat-leaf parsley leaves
2
Tbsp fresh lemon juice (from ½ large lemon)
1
Tbsp honey
1
tsp lemon zest
¾
tsp chopped fresh rosemary leaves
¼
tsp kosher salt
Serving suggestion: Belgian endive leaves, crudite
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directions

Step 1

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

Step 2

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

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