California Endive and Light Lemon and Dill Hummus

Author: Kara Mae Adamo

One can hardly discuss healthy eating without—at some point—mentioning hummus. Simple to make and relatively inexpensive, it has taken the western culinary world by storm.

Hummus can be ordered as an appetizer in restaurants and pre-packaged varieties of the dish can be seen in food stores all over the country. It has become synonymous with vegetarian, Middle Eastern cuisine and continues to delight the palates of people all over the world.  Several cultures lay claim to its origination, and it’s easy to see why.

Hummus is rich in amino acids and is helpful in reducing oxidative stress and maintaining blood sugar levels, making this dish ideal for those looking for a good source of protein from vegetables and legumes.

In the following dish, bright and colorful California Endive displays hummus beautifully. At only one calorie per leaf and chock-full of potassium, fiber, beta-carotene and vitamins, California Endive makes an excellent variation to the traditional pita or chips often served with hummus. Because the cost per pound of endive is cheaper than most chips and crackers, it’s a less expensive choice as well.

A delightful medley of soft, creamy and crispy textures, this light and nutritious lunch is full of fresh, robust flavors that seem to work in perfect harmony with one another.


1 can (15−16 ounces) chickpeas, rinsed and drained

3 tablespoons fresh lemon juice

2 tablespoons chopped fresh dill

1 garlic clove, chopped

½ teaspoon salt

⅓ cup extra virgin olive oil

3-4 heads California Endive, stem-end trimmed, leaves separated, hearts reserved for other use

Process the chickpeas, lemon juice, 1 tablespoon dill, garlic and salt in food processor to a 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. Enjoy!

California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063


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