Photo: Ernest Porzi
White Bean Tapenade
9 ingredients
6 servings (makes about 2 cups)
openrecipes
This textured white bean tapenade is great served with cured meats. If you wind up with leftovers, use it on sandwiches.
Estimated Nutrition (whole recipe, rough)
150
Calories
1g
Protein
14g
Fat
7g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 15-ounce can white beans (such as cannellini or Great Northern), rinsed, coarsely chopped
- 1/2 pitted mixed olives, coarsely chopped
- 2 coarsely chopped fresh flat-leaf parsley
- 2 extra-virgin olive oil
- 1 thinly sliced lemon zest
- 1/8 crushed red pepper flakes
- 1 (or more) fresh lemon juice
- Kosher salt, freshly ground pepper
- 1 baguette (for serving)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes