Roasted Fennel Hummus is my new favorite 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, it’s 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 hummus recipes:
What is Fennel?
Fennel is a vegetable with a bulbous base, it has a fronded top that looks similar to dill. It has a slightly sweet flavor with a mild anise or licorice flavor, it is crunchy and great for salads. I decided to let the anise flavor shine in this recipe so I left out cumin which would overpower the flavor.
How To Make Roasted Fennel Hummus
To make Roasted Fennel Hummus, cut off fronds off fennel and reserve for garnish or homemade veggie broth. Cut fennel in quarters and roast in preheated oven for 30 minutes.
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.
If you make this Jamaican Jerk Sauce recipe, snap a photo and hashtag #healthiersteps — we love to see your recipes on Instagram, Facebook & Twitter!
Join our new facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.
Categories
- Categories: Gluten-Free, Vegan
- Course: Side Dish
- Cuisine: Middle Eastern
Nutrition
(Per portion)- Energy: 110 kcal / 460 kJ
- Fat: 8 g
- Protein: 2 g
- Carbs: 7 g
Cook Time
- For: 12 Servings
Ingredients
- 1 medium fennel bulb
- 1 1/2 cups chickpeas, (cooked) or 1 15 ounce can well drained
- 1/4 cup olive oil, extra virgin
- 3 tablespoons water
- 2 tablespoons tahini paste
- 2 tablespoons lemon juice
- 2 cloves garlic
- 1/2 teaspoon sea salt
- fennel fronds, for garnish
Instructions
- Preheat oven 400°F. Chop fennel into quarters and roast on a 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.
Oh this is so delicious, I had a fennel in my refrigerator and I was wondering what to make with it and I stumbled across your recipe and I’m so happy I did.
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!
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!
What a cool spin on classic hummus and you photographed it beautifully!
Thanks a lot :)
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.
I no longer use mayo or salad dressings on sandwiches. Hummus is the way to go. I’ll try the fennel.
Awesome, hummus is also my favorite sandwich spread.
Way to go Aisha, hope you get to try my recipe!
Fennel and hummus, that’s just genius! Love all your hummus combos. Beautiful pic, too!
Thanks a lot
This is so creative and it’s perfect for winter! Pinning for later :)
It is Mary, thanks :)
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
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!