Garbanzo Bean and Olive Tapenade

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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