Garbanzo Bean and Olive Tapenade

• 1 (15-ounce) can garbanzo beans, drained and rinsed
• 1 cup pitted black olives, such as kalamata
• 1/4 cup 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 honey
• 1 teaspoon lemon zest
• 3/4 teaspoon chopped fresh rosemary leaves
• 1/4 teaspoon kosher salt
• Serving suggestion: Belgian endive leaves, crudite

1. In a food processor, combine the beans, olives, oil, parsley, lemon juice, honey, lemon zest, rosemary, and salt.
2. Blend until smooth.
3. Spread the tapenade onto Belgian endive spears or serve as a dip with crudite.

garbanzo beans, black olives, extravirgin olive oil, parsley, lemon juice, honey, lemon zest, rosemary, kosher salt, suggestion

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/garbanzo-bean-and-olive-tapenade-recipe.html (may not work)