Sweet Potato Hummus on Endive

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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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 


  1. 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.
  2. Pipe about 1 tablespoon hummus on the base of each endive leaf. Garnish with pecans and dried cranberries.