My inspiration for new recipes is often sparked from running in circles. One of my midday treats is working out on the elliptical during lunch while watching the Food Network. A few weeks ago, while I was sweating over Italian cooking, Giadi gave the idea of introducing hummus to tapenade. This was the most brilliant combination I had heard since sweet potato biscuits.
As the olive enthusiast I have become, they have made permanent residence in my refrigerator. Many of this recipe's ingredients have. So last night I ran into the grocery for some lemons, and I was ready to set up camp at the food processor.
I pretty much kept to what she recommended for ingredients. Except that I changed the black olives to green. The black definitely make it a deep rich color, but I am still tip toeing around black olives. Green are my staple. But by all means, try it with black, such as kalamata. I doubled the parsley, just because I love it and have a huge bunch on hand. Thirdly, she calls for fresh rosemary. I would never use a whole package of fresh, so I just cut the amount to a third of what she suggested and used dried.
But what a tangy treat this is...and so versatile. It can be used on a sandwich, as a dip, in an omelet, or simply eaten straight from the spoon. I had it on apple slices with provolone today. Perfectly satisfying post-workout treat.
Tangy Garbanzo Bean Olive Spread
From Giada De Laurentiis- Giada at Home
Yields about 2 cups
1 (15-ounce) can garbanzo beans, drained and rinsed
1 cup olives, pitted (green or black)
1/4 cup extra virgin olive oil
1/2 cup flat leaf parsley leaves, fresh and plucked from stem
1 tsp lemon zest
2 Tbsp lemon juice, from fresh lemon
1 Tbsp honey
1/4 tsp rosemary, dried
1/4 tsp salt
Combine all ingredients in food processor or blender until smooth. Can be used as a dip for crackers and vegetables, spread on baguette with cheese or in an omelet with feta.