Green olive tapenade recipe
Contents
Green olive tapenade
pitted green olives | 2 cups | |
capers | 1 Tbsp. | |
garlic, minced | 1 clove | |
canned garbanzo beans, drained and rinsed | 1/4 cup | |
slivered almonds, toasted | 1/4 cup | |
lemon juice | 1 tbsp. | |
chopped fresh parsley | 1 tbsp. | |
olive oil | 1/3 cup | |
Crackers Mediterranean Herb | ||
fresh parsley leaves (optional) | 36 |
Directions
- In a food processor, combine the olives, capers, and garlic. Cover and pulse the vegetables until they are finely chopped. In a mixing bowl, combine the beans, almonds, lemon juice, and parsley. Pulse until it is well blended. While the food processor is running, drizzle in the oil slowly through the feed tube. Fill a small cup with the mixture. Refrigerate until ready to eat.
- Each Mediterranean Herb Pita Cracker should be topped with 1 tablespoon of the olive mixture. Garnish with parsley leaves if desired.
Nutrition Facts
Serving Size: 18
Calories Per Serving: 70
% Daily Value
Total Carbohydrate
2g
1%
Total Fat
7g
9%
Protein
1g
2%
Sodium
290mg
13%
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