Fresh Endives with Homemade Hummus
[Endives with Chickpea Dip]
A few nights ago, I was wondering what I would do with some fresh endives on hand. I decided to make a hummus dip to go with as an appetizer. The result is wonderful. Not too heavy without the usual pita bread, the chickpea paste pairs beautifully in the mouth with the light and crunchy texture of the raw endive leaves and neutralizes the raw vegetable's slightly bitter taste. I added some curry powder and cumin seeds which added a nice punch.
This dish is also completely healthy -- low-carb, low-cholesterol, fiber-rich and high in vitamins B6, A and C. What's more, it will wow your guests as it makes a really nice presentation for the dining table. Here's sharing with you the improvised recipe if you're up for it.
Note on endives: It is known as chivory greens in the States, which I had no idea before researching for this entry. (I don't remember coming across this vege in the States.) This is an important salad green in western Europe. They are everywhere in the green grocers here in Barcelona. You won't miss it.
1 jar of cooked chickpeas a.k.a. garbanzo beans
1/4 cup of tahini (sesame paste)
1 teaspoon curry powder
2 cloves garlic
juice of one lemon
salt and pepper
some cumin seeds
a dash of curry powder
a drizzle of extra virgin olive oil
Drain chickpeas and place in blender. Add all ingredients and blend until you get a nice consistency. Add more water as you go and according to your preference of how thick you like the paste to be. Garnish with cumin seeds, curry powder and a drizzle of extra virgin olive oil before serving.
Serve it cold with endives and carrot sticks if you like, or wedges of pita bread. Store the rest in an airtight jar in the fridge for up to 3 days.