Endive Boats with Olive Hummus

Bitter endive topped with a dollop of savory hummus makes a perfect appetizer to serve at your holiday cocktail party. The hummus is homemade, so it makes this dish even better! If you don’t like olives, leave them out or replace them with roasted bell peppers.  Finish off with pomegranate seeds for a sweet, crunchy burst.

INGREDIENTS

• 2 large heads endive, leaves pulled off and cleaned
• 1 can chickpeans, drained & rinsed
• 1 tablespoon tahini
• 1 clove garlic
• 1⁄2 c. pitted olives (I like a blend of green & kalamata)
• juice of one lemon
• 1 teaspoon cumin
• 1⁄4 teaspoon sea salt
• 2-3 tablespoons olive oil
• 1⁄4 cup pomegranate seeds