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Garbanzo Bean and Olive Tapenade


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Rate this recipe 4.3/5 (3 Votes)


  • 1 (15-ounce) can garbanzo beans, drained and rinsed
  • 1 cup pitted black olives, such as kalamata
  • 3 or 4 tbsp 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 maple syrup
  • 1 teaspoon lemon zest
  • 3/4 teaspoon chopped fresh rosemary leaves
  • 1/4 teaspoon kosher salt
  • Serving suggestion: Belgian endive leaves, crudite



Step 1

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

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


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