These fresh, plant-based, vegan bites are a perfect little wholesome appetizer! Nothing nourishes your body with more vitamins and essential minerals than fresh raw vegetables. These bites are loaded with disease-fighting antioxidants and an abundance of B vitamins, beta carotene, and vitamin A. Simple to create, they can be served cold or at room temperature. Combining my sweet potato hummus recipe, with crunchy, sweet bell peppers and crisp endive, you’ve got the ingredients of a salad, with the ease of finger-food. My kids love them too! I wanted something healthier than a chip to hold up with the hummus at the last event, and these were the perfect, superior replacement. They won’t lose shape or texture sitting on a plate. Select endive with tight leaves and a solid head. Be prepared, this recipe feeds a crowd! However, last time I even tripled this recipe 🙂
You can choose to make some small appetizers and use the remainder of the hummus as a side dip with crackers or pita bread. [ingredients title=”Ingredients”] Makes about 60 small bites (serving size 4-6)
- 1 batch “Purple Sweet Potato Hummus” (You can see the typical orange-fleshed variety are used here.)
- 6 heads any color Belgian endive (They can vary in size, but I can usually get about 10 bites with one small head.)
- 1 large bell pepper, finely chopped
- feta cheese (optional addition, and not pictured here)
- cayenne pepper
- Mix up your batch of sweet potato hummus as directed in recipe.
- Trim ends of endive (about an inch), so leaves separate. Then rinse under cold running water. Dry each with a paper towel and lay on platter.
- Spoon about a tablespoon of hummus into each endive leaf. Place chopped bell pepper on top of hummus. If adding feta, place on top. Sprinkle with Cayenne pepper.