Contact Webisodes Bc Belgian Endive Served With A Duo Of Dips And Flatbread BC Belgian Endive

BC Belgian Endive Served with a Duo of Dips and Flatbread - Episode #1

Roll over the stars to rate this webisode

Chef Ned Bell creates the dips that dance together-- fire-hot roasted red pepper hummus and a Mediterranean favourite: yogurt based, cucumber tzatziki. The dips are served with local BC Belgian Endive spears, but any flatbread, naan or pita are excellent substitutes.

View this Recipe -

Ingredients

BC Belgian Endive (2 white heads and 1 red head, sliced lengthwise)
Whole wheat flatbread or pita bread (2/10 inch thick)

Roasted Red Pepper Hummus

Chick peas ( 2 cups, canned and drained)
Roasted red peppers (1 cup, drained)
Extra virgin olive oil (1/4 cup)
Lemon (1/8 cup, freshly squeezed juice)
Chives (1/2 cup, chopped)

Spicy Cucumber Yogurt Dip

Plain yogurt (2 cups)
English cucumber (2 cups, seeded and grated)
Tabasco Sauce
Lemon juice (1/2 a lemon, freshly squeezed)
Bottle of Balsamic Glaze (purchased at any specialty store)
Olives (green or multicoloured, ½ cup)
Sea salt
Cracked black pepper

Preparation

Hummus Dip

In a table top mixer, puree the chick peas, roasted red peppers, olive oil, and lemon juice. Season with salt and pepper.

Cucumber Yogurt Dip

In a stainless steel bowl, mix the yogurt with the cucumber. Season with salt, cracked pepper, and lemon juice. To add a kick, add a dash of Tabasco Sauce. Add a few drizzles of the balsamic glaze.

Toast flatbread and cut into triangles. Trim and separate the endive leaves. Place both dips in separate bowls in the center of a platter and garnish with chives. Add olives to the yogurt dip. Alternative the flatbread triangles and endive leaves around the bowls.