Chicory & houmous bites

Chicory & houmous bites

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins - 20 mins Ready in 40 minutes

Skill level

Easy

Servings

Serves 16 - 18

These chicory and houmous bites couldn't be easier to make for a buffet

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
28
protein
1g
carbs
2g
fat
2g
saturates
0g
fibre
1g
sugar
0g
salt
0.36g

Ingredients

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, December 2002

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
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
  • 1
  • 2
  • 3
  • 4
  • 5

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

Questions

Tips