These delicious chicory canapés are vegan and gluten-free, super quick and easy to make, and they adapt easily to what you have in the fridge! Great for Christmas parties and perfect for last minute hosting.
Toast the almond flakes in a dry frying pan for a minute or two, then remove onto a plate.
1 tablespoon almond flakes
Separate out the chicory leaves and artfully place on a plate.
3 small heads of chicory (endive or radicchio)
Add a dollop of your chosen dip at the base end of the chicory leaf.
½ cup babaganoush or hummus
Sprinkle the toasted almond flakes, pomegranate seeds and chopped herbs all over the chicory leaves and serve!
2 tablespoon pomegranate seeds, small handful fresh herb leaves
Notes
If you prefer, you can substitute: - little gem lettuce leaves for the chicory leaves; - vegan cream cheese for the hummus or babaganoush; - chopped smoked almonds or pistachios for the toasted almond flakes.