Seasonal Recipes

Hummus with Roasted Fennel, Black Olives and Lemon

 

2 bulbs fennel, cored and cut into quarters
1/4 cup extra-virgin olive oil, plus more for drizzling
seasalt
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

  1. 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. 
  2. 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.