Holiday Spice Hummus Endive Boats with Pomegranate - alive magazine
These endive boats with a plant-based filling are easy to serve and to make in advance.
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Cooking tools:
- Food processor
- Can opener
- Colander
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Microplane
- Citrus press
- Mixing bowl
- Spatula
- Serving platter
- Paper towel
Ingredients
- 13 1/2 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
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