Roasted Fennel Hummus

A unique hummus recipe using roasted fennel, surprise your guests this holiday with this tasty hummus recipe!

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I’m not exaggerating but I make hummus at least 4 times a week. That’s how much we love hummus in our home, its our go to spread or dip. I have used it in wraps, pizza, stews, sandwiches, pasta, bagel etc. It is not only easy to prepare but the flavors are limitless. Here are some of my go to recipes:

Fennel has a slightly sweet flavor with a mild anise flavor, I decided to let the anise flavor shine in this recipe so  I left out cumin which would overpower the flavor.

fennel bulb

Ingredients:

  • 1 medium fennel bulb
  • 1 1/2 cups cooked chickpeas or 1-15 ounce can well drained
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons water
  • 2 tablespoons tahini paste
  • 2 tablespoons lemon juice
  • 2 cloves garlic
  • 1/2 teaspoon sea salt
  • Fennel fronds for garnish

Directions:

Preheat oven 400°F. Chop fennel into quarters and  roast on parchment lined baking sheet for 30 minutes or until edges are golden brown. In a food processor add chickpeas, olive oil, water, tahini, lemon juice, garlic and salt. Process until smooth. Add roasted fennel and salt, continue to puree until smooth. Transfer to a bowl and serve with chips or veggies.

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  1. This is the best hummus I’ve ever had! The fennel was subtle, not overpowering and so delicious! If there were a perfect blend of traditional hummus and baba ganoush – it would be this! Even though the latter I know uses roasted eggplant, the roasted fennel I thought gave it that same awesome lightly smoky flavor. Thank you for sharing this wonderful recipe and I will definitley be trying out some of your other hummus recipes since I liked this one SO much! I will have a hard time ever going back to traditional hummus after this!

    • Michelle Blackwood

      Wow Cailin, thanks for your comment. I really thought the same as you about it being a lightly smoky flavor. It being a blend of hummus and baba ganoush is right on point as well. I’m really happy you enjoyed it!

  2. Huge hummus fan! I also make it several times a week. I’ve never had fennel with my hummus so I’d be interested in giving this recipe a try.

  3. Chocolate mama loves vanilla

    This reminds me of when I was younger, and the first time I ever used garlic was in a hummus! I didn’t know the difference between a bulb and a clove (YIKES) Needless to say I used a bulb of garlic for my hummus and boy oh boy was that intense! LOL Your recipe looks absolutely delicious and your finished pictures make me want to try your recipe soon! Thank you for sharing :-D

    • Michelle Blackwood

      Oh my, you have me dying here with laughter. So sorry, I understand your pain. I can’t even use more than 2 cloves of garlic in my hummus recipe and my mouth is on fire. I have to roast the bulb inorder to use more. Growing pains!

  4. Rachel @ Simple Seasonal

    What a wonderful sounding hummus! I’ve really been craving fennel lately, and this would really do the trick!

  5. Now here’s a hummus flavor that you’re unlikely to find in the store. I love all the ingredients so I’m sure I’d like the hummus. Great idea!

  6. im just like you, i can eat this stuff all day long but i would have never thought to use fennel! thank you for the great recie and idea! x

  7. Christine | Vermilion Roots

    Fennel is one of my favorite vegetables. I’ve never thought to use it to make hummus. I love hummus, and eat it almost every day. Thanks for this great idea.

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