Garbanzo Bean and Olive Tapenade

By karen1

Ingredients

• 1 (15-ounce) can garbanzo beans, drained and rinsed (cannelini beans can be used)
• 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 ciabatta bread

Preparation

Step 1

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.