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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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.

SIMPLE GARBANZOS

Steps:

• In a bowl, mix the garbanzo beans, onion, lemon juice, garlic, oregano, salt, black pepper, and cayenne pepper. Stir in the olive oil, and adjust seasonings to taste. Mix in the peas. Cover, and marinate in the refrigerator at least 1 hour.

SPANISH OLIVE TAPENADE

Steps:

• In a food processor, combine the olives, garlic, and capers.
• Process until just smooth, scraping down the sides of the bowl if necessary.
• With the machine running, slowly drizzle in the oil and lemon juice and process until well combined.
• Transfer the mixture to a bowl and fold in the cilantro and pepper.
• Let rest at room temperature for 1 hour for flavors to blossom.
• Serve on large croutons that have been brushed with oil and toasted.

ORZO WITH GARBANZO BEANS, GOAT CHEESE, AND OREGANO

Steps:

• Cook orzo in large saucepan of boiling salted water until just tender, stirring occasionally. Drain orzo.
• Whisk olive oil, fresh lemon juice, and minced garlic to blend in large serving bowl. Add drained garbanzo beans, cooked orzo, and chopped fresh oregano; toss salad to coat. Season salad to taste with salt and pepper. Gently stir in crumbled goat cheese. Serve orzo salad warm or at room temperature.