When paired with the slimmer dipper— endive leaves at only 1 calorie each — they make a healthy alternative to other high fat dips with chips or crackers.
Best of all, sturdy endive will hold up to hot or cold dips, even the thickest of dips, without breaking. And they come in two attractive colors — red and white — perfect for setting off any party.
Cost wise, there less expensive than gourmet crackers, with each leaf costing under 5 cents each, with very little shrinkage. And they’re available year round from California Vegetable Specialties, via ChefEx by Sysco or your local distributor.
A crunchy Californiaendive leaf filled with a dollop of creamy chickpea hummus makes a great guilt-free snack. The contrast of the creamy hummus, lightened with olive oil and lemon, and the crisp endive leaf is both refreshing and delicious.
Easy to make, lighter, fresher tasting chickpea hummus, made without the tahini, a rich sesame paste shows off its versatility in basic recipe.
Light Lemon and Dill Hummus
1 can (15-16 onces) chickpeas, rinsed and drained
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill
1 garlic clove, chopped
½ teaspoon salt
½ cup extra virgin olive oil
3-4 heads California Endive, stem-end trimmed, leaves separated, hearts reserved for other use.
Process chickpease, lemon juice, 1 tablespoon dill, garlic and salt in food processor to rough puree. With motor running, gradually add the oil and process until mixture is creamy. Mound a heaping teaspoon into each endive leaf and sprinkle with remaining dill.
15 Poppy House Road
Rio Vista, California 94571