Tapenade is an olive spread from Provence that’s traditionally made with finely chopped olives, garlic, and capers (and anchovies, in classic recipes, but we’d rather not mention them).
In this version, white beans help lighten the fat and calorie counts and lower the sodium. Serve with crackers or rounds of French bread.
- 1⁄4 cup pitted, dry-cured black olives
- 1⁄4 cup canned white beans, rinsed and drained
- 2 tsp. chopped onions
- 1 tsp. capers, rinsed and drained
- 1 clove garlic, chopped (1 tsp.)
- 1 Tbs. fresh lemon juice
- 1 tsp. olive oil
- Place olives, beans, onions, capers, and garlic and in bowl of food processor or blender and pulse until paste forms. Add lemon juice and oil, and process until smooth.
- Transfer mixture to bowl. Cover, and refrigerate 1 day before serving for flavors to blend. (Tapenade will keep refrigerated up to 2 weeks.)
PER 1-TBS. SERVING: 18 CAL; 0 G PROT; 1 G TOTAL FAT (0 G SAT FAT); 2 G CARB; 0 MG CHOL; 106 MG SOD; 0 G FIBER; <1 G SUGARS
Categories: Vegetarian recipes