Chicory & houmous bites

Chicory & houmous bites

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(1 ratings)

Prep: 15 mins - 20 mins Ready in 40 minutes


Serves 16 - 18
These chicory and houmous bites couldn't be easier to make for a buffet

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal28
  • fat2g
  • saturates0g
  • carbs2g
  • sugars0g
  • fibre1g
  • protein1g
  • salt0.36g
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  • 2 large heads of chicory



    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

  • 1 carrot



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 175g tub houmous
  • 16-18 black olives, preferably pitted


  1. Up to 2 hrs ahead, separate the chicory into boat-shaped leaves and trim the ends so that they are all roughly the same size. You will probably get about eight or nine decent-sized leaves from each head of chicory. As the leaves get closer to the heart of the chicory, they will be too small to use for canapés, so save them to add to wintry salads.

  2. Peel the carrot, then keep peeling off strips until you have as many as the number of chicory leaves.

  3. Drop spoonfuls of houmous onto the chicory, then add a carrot curl and an olive to each. They’ll keep in the fridge for about 2 hours.

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Comments (2)

yumminesss's picture

I make this as part of my pack lunch. I spread the houmous between two slices of wholemeal bread, and place the salad in a container, to give myself the option of sarnies or salad. Also as I work in an airport houmous on it's own is not allowed, as it is considered a liquid.

wendycadman's picture

Made these as part of a buffet over Christmas. Looked great on a platter and enjoyed by everyone. Very quick and easy and good option for vegetarians

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