Garbanzo Bean And Olive Tapenade Recipe 435

GARBANZO BEAN AND OLIVE TAPENADE

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.

GREEN OLIVE TAPENADE

Steps:

• 1. In food processor bowl combine olives, capers and garlic. Cover and process until chopped. Add beans, almonds, lemon juice and parsley. Process until combined. With food processor running, slowly add oil through feed tube, processing until combined. Transfer to small bowl. Cover and refrigerate until serving.
• 2.Top each Keebler® Townhouse® Original cracker with about 1 tablespoon of olive mixture. Garnish with parsley leaves, if desired.
• Yield: 2 1/4 cups; 18 servings (1 serving = 2 crackers plus 2 tablespoons tapenade)
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OLIVE AND GARBANZO BEAN TAPENADE

Steps:

• 1. Place the drained garbanzo beans in a medium-sized bowl and mash lightly with a fork. Add all of the remaining ingredients and blend thoroughly. 2. Serve at room temperature with crisp crackers.

GARBANZO BEAN AND OLIVE TAPENADE RECIPE - (4.3/5)

Steps:

• 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.