Only 5 minutes .
Ingredients
1 tin pitted black Serpis olives, such as kalamata
1/4 cup extra-virgin olive oil1 (15-ounce) can garbanzo beans, drained and rinsed
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
Directions
In a first step, 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.
See more at: foodnetwork.com
