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.
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- Energy: 110 kcal / 460 kJ
- Fat: 8 g
- Protein: 2 g
- Carbs: 7 g
- For: 12 Servings
- 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.