White Bean Tapenade

appetizer cannellini beans cocktail party condiment/spread dip high fiber hot pepper lemon low cholesterol low fat olive parsley provence picnic summer white beans vegetarian

Mary-Frances Heck

6 Servings

Source

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)

Method

Toss beans, olives, parsley, oil, lemon zest, red pepper flakes, and 1 tablespoon lemon juice in a medium bowl; season with salt, pepper, and more lemon juice, if desired. Serve tapenade with baguette.

DO AHEAD: Tapenade can be made 2 days ahead. Cover and chill; bring to room temperature before serving.