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Nutrition: per serving

  • kcal28
  • fat2g
  • saturates0g
  • carbs2g
  • sugars0g
  • fibre1g
  • protein1g
  • salt0.36g
    low
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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.

Recipe from Good Food magazine, December 2002

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Comments, questions and tips (2)

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Overall rating

A star rating of 5 out of 5.1 rating

yumminesss

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

A star rating of 5 out of 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

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