Garbanzo Bean and Olive Tapenade

INGREDIENTS

• 1/4 cup chopped fresh flat-leaf parsley leaves
• Serving suggestion: Belgian endive leaves, crudite
• 1/4 teaspoon kosher salt
• 2 tablespoons fresh lemon juice (from 1/2 large lemon)
• 3/4 teaspoon chopped fresh rosemary leaves
• 1 cup pitted black olives, such as kalamata
• 1 (15-ounce) can garbanzo beans, drained and rinsed
• 1/4 cup extra-virgin olive oil
• 1 teaspoon lemon zest
• 1 tablespoon honey