Garbanzo Bean and Olive Tapenade (Giada De Laurentiis) |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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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:
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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