- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 6 to 8 servings
Ingredients
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
Directions
- 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.
- Pipe about 1 tablespoon hummus on the base of each endive leaf. Garnish with pecans and dried cranberries.
