Chicory & hummus bites

Chicory & hummus bites

  • Rating: 5 out of 5.1 rating
    Rate
    loading...
Magazine subscription – save 32% and get a three-tier steamer, worth £44.99
  • Preparation and cooking time
    • Prep: -
    • Ready in 40 minutes
  • Easy
  • Serves 16 - 18

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal28
fat2g
saturates0g
carbs2g
sugars0g
fibre1g
protein1g
low insalt0.36g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 2

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

  • STEP 3

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

RECIPE TIPS
RED PEPPER & HUMMUS BITES

Make as above, using 2 heads red chicory. Top with 175g tub roasted red pepper hummus, 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.

Goes well with

Recipe from Good Food magazine, December 2002

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.1 rating

Sponsored content