| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup store-bought hummus
- 1/2 cup cooked mashed sweet potato
- 1 teaspoon orange zest
- Kosher salt and freshly ground black pepper
- 1 head endive, leaves separated
- 1 tablespoon chopped pecans
- 1 tablespoon chopped dried cranberries
Instructions
- Put the hummus, sweet potato and orange zest in a food processor and pulse to combine. Season with salt and pepper. Transfer to a piping bag or a resealable plastic bag and snip the corner with scissors.
- Pipe about 1 tablespoon hummus on the base of each endive leaf. Garnish with pecans and dried cranberries.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 69 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 121 mg |
Reviews
This was a hit at a Christmas party I went to this past weekend…and super easy to boot! Very festive with the orange and cranberry flavors. I used more pecans and cranberries on top than called for…primarily because I didn’t want the plastic wrap to stick to the hummus when I wrapped the plate! Fantastic all around.