Carrot tapenade
This recipe for carrot tapenade is very easy and tasty.
Servings: About 16 one tablespoon servings
Ingredients
- 1 bunch carrots, sliced
- 1/2 cup pitted black olives (about 23)
- 1 clove garlic, chopped
- 2 tablespoons olive oil
- Salt and freshly ground pepper to taste
Directions
- Cook the carrots in boiling water until very tender, then drain.
- Add all ingredients to a food processor. Pulse until blended.
- Serve on pieces of pita bread or whole wheat crackers.
Nutrition information (per serving)
- Calories: 34
- Total fat: 2 g
- Saturated fat: 0 g
- Trans fat: 0 g
- Cholesterol: 0 mg
- Total carbohydrate: 3 g
- Dietary fiber: 1 g
- Sodium: 75 mg
- Protein: 0 g