Recipes // Appetizers // Endives with Hoppin’ John Hummus

Endives with Hoppin’ John Hummus


Makes Makes 15 pieces prep and coo king time 30 minutes

15 endive leaves, washed and dried



  • 1 16-oz. can of black-eyed peas, rinsed and drained
  • 3 to 6 tbsps. tahini
  • 2 garlic cloves, smashed
  • ½ tsp. sea salt
  • 2 tbsps. olive oil
  • 1 tsp. ground cumin
  • 1 tsp. white pepper
  • 3 tbsps. fresh lemon juice
  • ¼ cup Veggie Stock 


  • 1 squirt of amino acids, preferably Bragg’s
  • 1 roasted red or yellow bell pepper, finely diced
  • 1 shallot, minced
  • ½ cup minced fresh parsley
  • ½ cup crumbled feta cheeseCandy thermometer


Making the Hummus

In a blender, combine the black-eyed peas, tahini, garlic, salt, olive oil, cumin, white pepper, lemon juice, and stock. Mix on low until smooth, about 3 minutes, stopping several times to scrape down the sides of blender with a spatula.

Make the toppings

In a small bowl, combine the amino acids, pepper, shallots, and parsley.


Using a butter knife or small spatula, fill each endive leaf with 1 tablespoon of hummus. Top each filled endive with some pepper mixture and crumbled feta.

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