1 container TJ’s Balela 1 container TJ’s Tabbouli 1 container TJ’s Mediterranean Hummus 2 packages TJ’s Belgian Endive In a medium bowl, combine the balela and the tabbouli. Cut the bottoms of each head of endive. Separate the leaves and arrange decoratively on a platter, alternating the color. Spread a small amount of hummus at the white end of each leaf of endive. Top hummus with a spoonful of the chickpea salad mix. Serve immediately or wrap in plastic and refrigerate for up to 4 hours.