This Roasted Fennel Hummus is a flavorful twist on the classic dip, with the sweetness of roasted fennel complementing the creamy chickpeas. It's perfect for dipping veggies, crackers, or spreading on sandwiches.
Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1 small fennel bulb, trimmed and chopped. 3 cloves garlic, minced. 2 tablespoons tahini. 3 tablespoons lemon juice. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1/2 teaspoon paprika. Salt and pepper to taste. Water, as needed.
Instructions: Get the oven ready by heating it up to 400F 200C. Spread chopped fennel out on a baking sheet. Add olive oil and salt and pepper to taste. Fennel should be roasted in a hot oven for 20 to 25 minutes, or until it is soft and slightly caramelized. Roasted fennel, chickpeas, garlic, tahini, lemon juice, olive oil, cumin, paprika, salt, and pepper should all be put in a food processor and mixed together. Add water as needed to get the consistency you want and blend until smooth. Make the seasonings taste better. Put the hummus in a bowl to serve. Drizzle with a little olive oil and, if you want, sprinkle with paprika to decorate.
Prep Time: 15 minutes
Cook Time: 25 minutes
Seafresh CI
