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Holiday Spice Hummus Endive Boats with Pomegranate
Serves 24
These endive boats with a plant-based filling are easy to serve and to make in advance. A silky-smooth hummus, flavored with lemon, sumac, and cinnamon, gets an extra dose of deliciousness and texture with the addition of crunchy radish, juicy pomegranate, and whole chickpeas. Stuffed into fresh endive leaves—you can call it hummus and then some.
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Ingredients
- 13.5 oz can of chickpeas
- 1/4 cup fresh cilantro, plus more for garnish
- 1/2 cup very finely diced radish
- 1/2 cup pomegranate seeds, plus more for garnish
- 1/2 tsp sumac
- 1 tsp honey
- 1 garlic clove, peeled and smashed
- 1/2 tsp cinnamon
- 1 Tbsp tahini
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 1/4 tsp salt
- 1 Tbsp extra-virgin olive oil
- 3 Belgian endives, leaves separated from root, washed, and dried
Directions
01
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.
02
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.
03
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.
