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