These endive boats with a plant-based filling are easy to serve and to make in advance. A silky-smooth hummus, flavoured 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.
13.5 oz (398 mL) can of chickpeas
1/4 cup (60 mL) fresh cilantro, plus more for garnish
1/2 cup (125 mL) very finely diced radish
1/2 cup (125 mL) pomegranate seeds, plus more for garnish
1/2 tsp (2 mL) sumac
1/2 tsp (2 mL) cinnamon
1 tsp (5 mL) honey
1 garlic clove, peeled and smashed
1 Tbsp (15 mL) tahini
1 tsp (5 mL) lemon zest
2 Tbsp (30 mL) lemon juice
1/4 tsp (1 mL) salt
1 Tbsp (15 mL) extra-virgin olive oil
3 Belgian endives, leaves separated from root, washed, and dried
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 (15 mL) of liquid and drain the rest. Allow chickpeas to cool slightly. Remove 1/4 cup (60 mL) chickpeas to medium-sized bowl and combine with cilantro, diced radish, pomegranate seeds, sumac, cinnamon, and honey. Set aside.
Blend remaining chickpeas with garlic, tahini, lemon zest, lemon juice, salt, and 1 Tbsp (15 mL) of the cooking water until smooth. Add olive oil and give a final blitz to combine.
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.
Serves 24
By Helena McMurdo
