Crunchy Christmas crostini
The tanginess of the salad beetroot pickles goes well with stilton, but you can use chutney if you prefer
Chicory & hummus bites
- Preparation and cooking time
- Prep: -
- Ready in 40 minutes
- Easy
- Serves 16 - 18
Skip to ingredients
- 2 large heads of chicory
- 1 carrot
- 175g tub hummus
- 16-18 black olivespreferably pitted
Nutrition: per serving
- kcal28
- fat2g
- saturates0g
- carbs2g
- sugars0g
- fibre1g
- protein1g
- salt0.36glow
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.
