Photo: Ernest Porzi
White Bean Tapenade
9 ingredients
Makes 6 servings (makes about 2 cups)
openrecipes
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 cup pitted mixed olives, coarsely chopped
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon thinly sliced lemon zest
- 1/8 teaspoon crushed red pepper flakes
- 1 tablespoon (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 epicurious ·
Recipe sourced from
openrecipes