Carrot tapenade

Contributed by Preston Maring, MD


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

  1. Cook the carrots in boiling water until very tender, then drain.
  2. Add all ingredients to a food processor. Pulse until blended. 
  3. 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