Hummus with Roasted Fennel

Enhance hummus with the addition of roasted vegetables and enjoy the exceptional taste of a very healthy spread that you can also use as a dip for crackers, toasted pita bread, or sliced raw vegetables.

Details

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

Ingredients

2 piece Caraway, fresh
pieces Oil, olive
400 g Chickpea, cooked
3 spoons Sesame butter, tahini
pieces Garlic, fresh
2 spoons Juice, lemon
3 spoons Water
0.5 teaspoons Spices, cumin, seeds
pieces Salt, table

Steps

Preheat the oven to 180 degrees Celsius. Clean the fennel bulbs, wash them, and slice them into 0.5 cm thick slices. Place the slices in a baking dish lined with parchment paper. Drizzle the slices with olive oil, gently mix with your hands, and spread them out in a single layer across the entire surface. Place the dish in the preheated oven for 15 minutes, then take it out, flip the slices, and return it to the oven for another 15 minutes or until they are nicely browned and caramelized. Transfer the roasted fennel to a bowl and let it cool.
Drain the chickpeas in a colander, rinse them under running water, and drain well. Save a few chickpeas for decoration, and place the rest in a food processor (blender). Add tahini, garlic, lemon juice, roasted fennel, cumin, water, and a little olive oil, and blend the ingredients until you get a smooth spread. Season with pepper and salt to taste. Add a little more lemon juice if desired.
Transfer the hummus to a serving dish and flatten it slightly with the back of a spoon, shaping it nicely. Drizzle a little olive oil on top, garnish with the reserved chickpeas, and serve immediately.

Nutrition Information (Per 100g)

Calories: 136.85 kcal
Fat: 4.1 g
- Saturated Fat: 0.4 g
Carbohydrates: 18.53 g
- Sugars: 2.12 g
Protein: 5.56 g
Fiber: 4.76 g

Advice

The addition of ground cumin can be omitted, and chopped parsley can be added to the spread if desired. Chickpeas can also be cooked at home.