Chicory & houmous bites

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Merrilees Parker

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Recipe by Merrilees Parker

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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.

Red pepper & houmous bites

Make as above, using 2 heads red chicory. Top with 175g tub roasted red pepper houmous, then scatter with chopped toasted pecans - you will need about 20. Dust lightly with paprika to serve - don't go mad, as it's quite peppery.

Per serving

28 kcalories, protein 1g, carbohydrate 2g, fat 2 g, saturated fat 0g, fibre 1g, salt 0.36 g

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• Wendy

  02 January 2009

  Wendy rated and commented on this recipe

  

  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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Ingredients

• 2 large heads of chicory
• 1 carrot
• 175g tub houmous
• 16-18 black olives , preferably pitted

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Difficulty and servings

Serves 16 - 18

Preparation and cooking times

Prep 15 20 mins

Vegetarian

Ingredients

• 2 large heads of chicory
• 1 carrot
• 175g tub houmous
• 16-18 black olives , preferably pitted

Per serving

28 kcalories, protein 1g, carbohydrate 2g, fat 2 g, saturated fat 0g, fibre 1g, salt 0.36 g

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