Chickpea and Olive Spread


  • 1 x 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