Red Chicory with Carrot Hummus

These beautiful and vibrant hors d’oeuvres are loaded full of deliciously sweet roasted carrot hummus and topped with a delectable fruity vegan stuffing made from apples, chestnuts, cranberries and a twist of zesty orange. They make an excellent sharing platter for parties and special occasions.
Prep Time15 minutes
Cook Time27 minutes
Total Time42 minutes
Servings: 10 people


For the stuffing

  • 2 tbsp dried cranberries
  • 1 tbsp coconut oil
  • 1 small white onion, finely diced
  • 1 medium Bramley apple, peeled and diced
  • 1 clove of garlic, minced
  • 4 sage leaves, roughly chopped
  • 2 sprigs of rosemary, leaves finely chopped
  • 1 tsp fresh thyme leaves, finely chopped
  • Zest of ½ an orange
  • 1 tsp orange juice
  • 1 cup ground almonds
  • ½ cup ready roasted chestnuts, roughly chopped
  • Sea salt and black pepper to taste

For the hummus

  • 3 medium carrots, scrubbed and sliced into quarters lengthways
  • 1 clove of garlic
  • Juice ½ lemon
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 heaped tsp tahini
  • 1 tsp sea salt
  • 200g chickpeas, drained and rinsed
  • ½ tbsp coconut oil, melted
  • 2 tbsp extra virgin olive oil

To serve

  • 3 red chicory, tough ends cut and disregarded
  • 3 dried apricots, finely chopped
  • 2 tbsp crushed pistachios


  • Firstly prepare the stuffing. Add the dried cranberries to a bowl and cover with boiling water to rehydrate. Set aside whilst you prepare the rest of the stuffing.
  • Heat the coconut oil in a saucepan over a low/medium heat. Add the onion and sweat gently until tender.
  • Next add the diced apple, minced garlic, sage, rosemary and thyme and stir well to combine. Cook for a further 3-4 minutes until fragrant and the apple is fork tender. Set aside to cool.
  • Preheat the oven to 200°C/ 180°C for a fan assisted oven.
  • Arrange the carrot batons across a small baking tray and toss in the melted coconut oil. Transfer to the oven for 2 minutes whilst you finish the stuffing.
  • Add the cooked apple and onion mixture to a mixing bowl. Drain the cranberries and add to the bowl along with the orange juice and zest, chopped chestnuts, ground almonds, walnuts and a generous pinch of salt and pepper. Stir well to combine.
  • Spoon the stuffing mixture into a small oven proof dish and transfer to the oven. Bake alongside the carrots for a further 18-20 minutes until the carrots are tender and the stuffing is golden.
  • Once cooked, set the stuffing to one side and keep warm until ready to serve.
  • Allow the carrots to cool a little then add to a food processor along with the garlic, lemon juice, cumin, coriander, tahini, salt and chickpeas. Blend to combine.
  • Add the olive oil and blend again, adding more if required. Taste and adjust seasonings as needed.
  • To serve, separate the leaves of the chicory, reserving any smaller leaves for a salad. Rinse and pat dry. Arrange across a large serving platter.
  • Divide the hummus and stuffing mixture evenly between the chicory leaves. Save any leftover hummus for dipping.
  • Scatter the chopped dried apricots and crushed pistachios over the carrot hummus stuffed chicory to serve.


Recipe by Emma Carter for the CNM Natural Chef Diploma Course