Chicory & houmous bites
These chicory and houmous bites couldn't be easier to make for a buffet
Difficulty and servings
Serves 16 - 18
Preparation and cooking times
Prep 15 - 20 mins
Ready in 40 minutes
Vegetarian
- 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.
- Peel the carrot, then keep peeling off strips until you have as many as the number of chicory leaves.
- 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
Recipe from Good Food magazine, December 2002.
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http://www.bbcgoodfood.com/recipes/2680/
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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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The tanginess of the salad beetroot pickles goes well with stilton, but you can use chutney if you prefer
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rating
Difficulty and servings
Serves 16 - 18
Preparation and cooking times
Prep 15 - 20 mins
Ready in 40 minutes
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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02 January 2009
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