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Recipe: Garbanzo bean and olive tapenade
Giada De Laurentiis
Ingredients
• 1 (15-ounce) can garbanzo beans, rinsed and drained
• 1 cup pitted black olives, such as Kalamata
• 1/4 cup extra-virgin olive oil
• 1/4 cup chopped fresh flat-leaf parsley
• 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
Preparation
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.
Serving Size
Makes 4 to 6 servings
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