GARBANZO BEAN AND OLIVE TAPENADE RECIPE - (4.3/5)
Provided by GuidingVegan
Number Of Ingredients 10
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.
GREEN OLIVE TAPENADE
No tired spreads or dips from a jar here. Instead whip up this scrumptious combination of olives, garbanzo beans, capers, almonds and lemon juice for your lucky guests.
Provided by Melissa d'Arabian : Food Network
Time 10m
Yield 18 servings
Number Of Ingredients 10
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)
- For more great recipes, visit www.Kelloggs.com.
- ®, ™, © 2010 Kellogg NA Co.
ORZO WITH GARBANZO BEANS, GOAT CHEESE, AND OREGANO
Provided by Amy Finley
Categories Picnic Vegetarian Kid-Friendly Quick & Easy High Fiber Dinner Lunch Goat Cheese Chickpea Summer Family Reunion Poker/Game Night Healthy Potluck Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 7
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.
5-MINUTE OLIVE TAPENADE
A fan-favorite appetizer, perfect for any charcuterie night. This olive tapenade recipe is so easy to make and it's done in just 5 minutes or less! Serve with crackers, crostini, cured meats, cheeses, fruits... you name it!
Provided by Girl Appetit
Time 5m
Yield 8
Number Of Ingredients 10
Steps:
- Combine green olives, Kalamata olives, capers, olive oil, parsley, garlic, lemon juice, salt, oregano, and pepper in a food processor. Pulse 5 to 10 times until all ingredients are chopped and well combined.
Nutrition Facts : Calories 198.6 calories, Carbohydrate 3.1 g, Fat 20.9 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 2.7 g, Sodium 1151 mg, Sugar 0.2 g
OLIVE AND GARBANZO BEAN TAPENADE
Yield 2 Cups
Number Of Ingredients 9
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.
Nutrition Facts : Nutritional Facts Serves
SPANISH OLIVE TAPENADE
Make and share this Spanish Olive Tapenade recipe from Food.com.
Provided by Charlotte J
Categories Spreads
Time 5m
Yield 1 cup
Number Of Ingredients 7
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.
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