Chickpea and Olive Spread
Besides having olives, anchovies and artichokes stashed in your pantry, always stock a few different kinds of canned beans. Chickpeas and white beans can be used for salads, soups, and in this case, wonderful dips and spreads that can be used on toasted bread, crackers or even as a sandwich filling. Makes 1-1/2 cups or 12 two tablespoon servings.
| 1 14 oz. can (1-3/4 cups) | chickpeas, drained and rinsed |
| 2 | scallions, thinly sliced |
| 1/3 cup | Napoleon Pitted Kalamata olives |
| 1 tablespoon | lemon juice |
| 1/4 teaspoon | coarse salt |
| Large pinch | cayenne pepper |
| 1/3 cup | Napoleon Extra-Virgin or Fruttato Olive Oil |
Combine all the ingredients except the olive oil in a food processor. Pulse to combine and with the motor running, pour in the olive oil. Process until smooth.
Variation: Substitute 1 can (15 ounces or 1-3/4 cups) white beans for the chickpeas, omit the scallions and olives and add 4 Napoleon Rolled Anchovy Fillets and 2 tablespoons chopped Italian parsley.
Approximate Nutritional Analysis per Two Tablespoon Serving:
Calories 50
Calories from Fat 35
Total Fat 4g
Saturated Fat 0.5g
Cholesterol 0mg
Sodium 85mg
Carbohydrate 3g
Dietary Fiber 1g
Sugars 0g
Protein 1g
Vitamin C 1%DV
Vitamin A 0%DV
Calcium 1%DV
Iron 1%DV
© 2002 The Napoleon Co.