Creamy Kalamata Olive Tapenade, Plant-Based
Servings: 16
Calories: 58kcal
Creamy smooth and bursting with flavor, this healthy, protein-rich, plant-based Kalamata olive tapenade makes the perfect creamy olive dip for bread, crackers or pretzels. Plus, it would make a beautiful addition to your plant-based charcuterie board.
Print Recipe
Equipment
- high-speed blender
Ingredients
- 5.75 ounces jar Kalamata olives,drained and pitted divided
- 15.75 ounces white beans, drained
- 1/2 teaspoon lemon pepper
- 2 Tablespoons vegan mayo
- 1 teaspoon lemon juice
- 1 clove garlic
- optional chopped parsely
Instructions
- Drain the olives and take out ten. Chop those ten and set aside. You will use the chopped olives for garnish.
- Using a fork or knife, poke the olives to check and see if there are any random pits. Remove any you find and discard.
- Drain the white beans.
- Peel one clove of garlic. If you are using a high-speed blender then there is no need to chop. You can add it in whole.
- To your high-speed blender, add the drained olives (expect for the 10 you set aside and chopped), drained white beans, lemon pepper, mayo, lemon juice and peeled garlic clove.
- Blend all of the ingredients unitil they are smooth and well blended.
- Put the creamy olive dip into a serving dish. Top with copped olives and parsley to garnish.
- If your olive dip has become warm in the blender, refrigerate up to an hour unitl it is cool enough to serve.
Nutrition
Serving: 2Tablespoons | Calories: 58kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 170mg | Potassium: 131mg | Fiber: 2g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg