Garbanzo Bean and Olive Tapenade

Only 5 minutes .


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


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.

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