Roasted Fennel Hummus

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December 6, 2016

Recipe by Healthier Steps

  • Cook: 30 mins


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


1Preheat 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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