GARBANZO BEAN AND OLIVE TAPENADE

Garbanzo Bean and Olive Tapenade image

Provided by Giada De Laurentiis

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 10

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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

Steps:

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.

Nutrition Facts : Calories 224 calorie, Fat 17 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 402 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 6 grams, Sugar 6 grams