2 bulbs fennel, cored and cut into quarters
1/4 cup extra-virgin olive oil, plus more for drizzling
Freshly ground black pepper
1 1/2 cups cooked chickpeas
3 tablespoons tahini
1 clove garlic
1/4 cup freshly squeezed lemon juice
1/2 teaspoon ground toasted cumin
1/4 teaspoon ground cayenne pepper
1/4 teaspoon seasalt
3 tablespoons water
1/4 cup black olives, coarsely chopped - preferably large juicy kalamata with stone
Coarsely chopped flat leaf parsley as garnish
1/2 lemon, for serving
- Preheat the oven to 200°. Line a baking sheet with parchment paper. On the baking sheet, toss the fennel quarters with 1 tablespoon of the olive oil; season with salt and pepper. Roast the fennel for about 25 minutes, rotating the pan halfway through, until the fennel is lightly golden brown in spots and tender.
- Meanwhile, in the bowl of a food processor, combine the chickpeas, tahini, garlic, 3 tablespoons olive oil, lemon juice, cumin, cayenne pepper, and salt, and process until smooth. Adjust the consistency of the hummus with 3 tablespoons of water and scrape down the sides of the bowl. Pulse a few more times until incorporated and smooth. Taste to adjust for seasoning and transfer to a serving dish. Top the hummus with the roasted fennel quarters and black olives. Garnish with parsley, drizzle lightly with the olive oil and a squeeze of lemon juice. Serve alongside warm pita bread.