GREEN OLIVE TAPENADE
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
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.
POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW)
This is my take on a super-comforting Cuban meal my dad has made for years. It is a great way to use pantry ingredients and can be served with white rice for an even heartier option. Don't be afraid to make a big batch -- the sweet and smoky flavors get better the next day!
Provided by Gabriela Rodiles
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
- Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.
GARBANZO BEAN AND OLIVE TAPENADE RECIPE - (4.3/5)
Provided by GuidingVegan
Number Of Ingredients 10
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.
TAPENADE
Steps:
- Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
- Serve on toasts.
BLACK AND GREEN OLIVE TAPENADE
Steps:
- Put all ingredients in a bowl. Mix well and add pepper to your desired taste.
GARBANZO BEAN AND OLIVE TAPENADE
Provided by Giada De Laurentiis
Categories appetizer
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a food processor, combine the beans, olives, oil, parsley, lemon juice, honey, lemon zest, rosemary, and salt. Blend until smooth.
- Spread the tapenade onto Belgian endive spears or serve as a dip with crudite.
Nutrition Facts : Calories 224 calorie, Fat 17 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 402 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 6 grams, Sugar 6 grams
GARBANZO BEAN AND ZUCCHINI SALAD
Provided by Giada De Laurentiis
Time 5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
- For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve.
BLACK AND GREEN OLIVE TAPENADE
Provided by Food Network
Categories appetizer
Time 2h45m
Yield 1 heaping cup
Number Of Ingredients 27
Steps:
- For the goat cheese: Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed. Yield: 1 log
- For the tapenade: In a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade crostini, recipe follows.
- Preheat the oven to 250 degrees F.
- In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
- Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
- Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
- Yield: 1 1/4 cups
- Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F. oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese and top with 1 teaspoon Black and Green Olive Tapenade.
- Yield: 2 servings
GREEN OLIVE TAPENADE
Steps:
- Put all ingredients except olive oil in food processor and pulse until thoroughly pureed. Add olive oil and pulse until incorporated.
SIMPLE GARBANZOS
Steps:
- In a bowl, mix the garbanzo beans, onion, lemon juice, garlic, oregano, salt, black pepper, and cayenne pepper. Stir in the olive oil, and adjust seasonings to taste. Mix in the peas. Cover, and marinate in the refrigerator at least 1 hour.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 28.9 g, Fat 18.3 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 2.5 g, Sodium 631.5 mg, Sugar 1 g
More about "garbanzo bean and olive tapenade recipe 435 food"
EASY TAPENADE RECIPE - COOKIE AND KATE
From cookieandkate.com
GARBANZO BEAN AND OLIVE TAPENADE - TODAY
From today.com
Cuisine ItalianAuthor Giada De Laurentiis
- In a food processor, combine the beans, olives, oil, parsley, lemon juice, honey, lemon zest, rosemary and salt.
OLIVE TAPENADE HUMMUS - PLANT BASED GAL
From plantbasedgal.com
HOW TO MAKE OLIVE TAPENADE | VANILLA AND BEAN
From vanillaandbean.com
GARBANZO BEAN AND OLIVE TAPENADE | RECIPE | FOOD NETWORK …
From pinterest.com
OLIVE TAPENADE RECIPE (SO EASY! + VIDEO) - VANILLA AND BEAN
From vanillaandbean.com
THE BEST GARBANZO BEAN STEW OF YOUR LIFE - SPAIN ON A FORK
From spainonafork.com
WHITE BEAN TAPENADE RECIPE | BON APPéTIT
From bonappetit.com
EASY CHICKPEA & OLIVE PASTA | THE IN FINE BALANCE FOOD BLOG
From infinebalance.com
GARBANZO BEAN AND OLIVE TAPENADE | RECIPE | OLIVE TAPENADE, …
From pinterest.ca
GARBANZO BEAN AND OLIVE TAPENADE – RECIPES NETWORK
From recipenet.org
BEST GARBANZO BEAN AND OLIVE TAPENADE RECIPES | FOOD …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love