Holiday Spice Hummus Endive Boats with Pomegranate
Servings
24
Servings
24
Ingredients
  • 13.5oz can of chickpeas
  • 1/4cup fresh cilantroplus more for garnish
  • 1/2cup very finely diced radish
  • 1/2cup pomegranate seedsplus more for garnish
  • 1/2tsp sumac
  • 1/2tsp cinnamon
  • 1tsp honey
  • 1 garlic clovepeeled and smashed
  • 1 Tbsp tahini
  • 1tsp lemon zest
  • 2 Tbsp lemon juice
  • 1/4tsp salt
  • 1 Tbsp extra-virgin olive oil
  • 3leaves Belgian endivesseparated from root, washed, and dried
Instructions
  1. In small pot with lid, add contents of can of chickpeas and cover with an additional can of water. On high heat, bring to a boil with lid on. Once boiling, remove lid and reduce heat to medium- high. Allow to simmer for 20 minutes, until chickpeas are soft. Reserve about 1 Tbsp of liquid and drain the rest. Allow chickpeas to cool slightly. Remove 1/4 cup chickpeas to medium-sized bowl and combine with cilantro, diced radish, pomegranate seeds, sumac, cinnamon, and honey. Set aside.
  2. Blend remaining chickpeas with garlic, tahini, lemon zest, lemon juice, salt, and 1 Tbsp of the cooking water until smooth. Add olive oil and give a final blitz to combine.
  3. Add resulting smooth hummus to the chickpea-radish-pomegranate mixture and stir to combine. Use small spoon to fill endive leaves and garnish with additional pomegranate seeds and more chopped cilantro.