Olive And Garbanzo Bean Tapenade Recipes

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.

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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FIG AND OLIVE TAPENADE

Steps:

• Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.
• Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.

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.

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.

5-MINUTE OLIVE TAPENADE

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.