Olive And Garbanzo Bean Tapenade Recipes

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



Garbanzo Bean and Olive Tapenade Recipe - (4.3/5) image

Provided by GuidingVegan

Number Of Ingredients 10

1 (15-ounce) can garbanzo beans, drained and rinsed
1 cup pitted black olives, such as kalamata
3 or 4 tbsp extra-virgin olive oil
1/4 cup chopped fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice (from 1/2 large lemon)
1 tablespoon maple syrup
1 teaspoon lemon zest
3/4 teaspoon chopped fresh rosemary leaves
1/4 teaspoon kosher salt
Serving suggestion: Belgian endive leaves, crudite

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.

OLIVE AND GARBANZO BEAN TAPENADE



Olive and Garbanzo Bean Tapenade image

Yield 2 Cups

Number Of Ingredients 9

1 (8-ounce) can garbanzo beans rinsed and drained
1/2 cup chopped black olives
1/4 cup minced green olives
2 tablespoons minced fresh coriander leaves
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 clove roasted garlic
1/2 teaspoon paprika
1/8 teaspoon chili powder

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

GREEN OLIVE TAPENADE



Green Olive Tapenade image

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

2 cups pitted green olives (about 10 oz.)
1 tablespoon capers
1 clove garlic, minced
1/4 cup canned garbanzo beans, drained and rinsed
1/4 cup slivered almonds, toasted
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
1/3 cup olive oil
36 Keebler® Town House® Original crackers
36 small fresh parsley leaves (optional)

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.

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