Olive & Garbanzo Bean Tapenade with Endive

Health, Recipes, Recipes - Appetizers, Recipes - Gluten-Free, Recipes - Vegetarian January 12, 2014

It’s almost Superbowl time, and you know what that means: Snacks and Commercials!

I don’t know about you, but I’m hoping for more ingenuity and a lot less shock value this year.  (I’m looking at you, GoDaddy).

If you’re short on time, but still want to impress your friends with a stunning appetizer, this tapenade with endive will do it.  It takes only a few minutes to whip up, and the endive leaves will have everyone oohing and aahing.

I’ve made this tapenade a few times, both with plain black olives and Kalamata olives.  They are both great, but I tend to prefer the clean and fresh taste the plain black olives give this dip.

If you’ve never worked with endive before, it’s very simple.  Just rinse, trim the end, then separate the leaves.  As you get closer to the middle, you will trim a bit more off the end to release the leaves.  Continue doing this until they are all separated.

The endive leaves make perfect little dippers for the tapenade, and they look pretty arranged on a plate.

Olive & Garbanzo Bean Tapenade with Endive

Olive & Garbanzo Bean Tapenade with Endive
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Make this quick and easy appetizer with black olives for a fresh taste or Kalamata olives for a tangy salty flavor.
Ingredients
  • 1 can garbanzo beans, drained and rinsed well
  • 1 cup pitted black olives (I prefer black olives, but you could use Kalamata olives for a tangier flavor)
  • ¼ cup extra-virgin olive oil
  • ¼ cup chopped fresh flat-leaf parsley leaves
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1 teaspoon lemon zest
  • ½ teaspoon chopped fresh rosemary leaves (optional)
  • ¼ teaspoon salt
  • Fresh endive leaves for serving
Instructions
  1. Blend all ingredients except endive leaves in a food processor until smooth. Serve with fresh endive leaves.

What is your favorite Superbowl snack?

You Might Also Like

  • Jordan Lynn January 13, 2014 at 9:45 pm

    I love spinach and artichoke dip at Super Bowl parties, but I also love tapenade – a lot. I have never tried endive thought, and in my head, it is totally pronounced in-dive. Maybe I’ll have to get out my comfort this year and try something new.

  • Super Bowl Snack Makeover: A Round-Up of Dips, Deviled Eggs, Salsa, and More! | Meal Makeover Moms' Kitchen January 31, 2014 at 8:31 am

    […] Olive and Garbanzo Bean Tapenade with Endive from Inspired RD […]