Crispy Fennel & Hummus
GF, DF, Vegan & Refined Sugar Free
RECIPE
Ingredients:
Serves 4
Fennel Chilli Oil
2 tablespoons olive oil
1 teaspoon fennel seeds
1 teaspoon red chilli flakes
Fennel & Onion
1 tablespoons olive oil
1 tablespoon organic grass fed butter
1/2 brown onion, chopped
4 garlic cloves
2 tablespoon olive oil
2 fennel bulbs, bottoms and stalks removed
Salt & pepper
1 cup vegetable or chicken broth
Crispy shallots, to garnish
Hummus
2 cups chickpeas, plus 1/2 cup reserved chickpea liquid
2/3 cup tahini
1 lemon, juiced
3 garlic cloves
1/4 teaspoon salt
Method
Fennel Chilli Oil
Heat olive oil, fennel seeds and chilli flakes over low/medium heat. Once the oil begins to sizzle and bubble, turn the heat down to low and allow the seeds to infuse for another 20 minutes. Remove and set aside.
Fennel & Onion
Preheat oven to 200ºC and line a baking tray with baking paper. In a large skillet, heat olive oil and butter over medium heat.
Slice fennel bulbs into 1inch pieces crosswise. Once the oil and butter are sizzling, add onion and fennel slices. Sear each side for 2-3 minutes. Add broth and bring to the boil. Braise for 10-15 minutes until broth has reduced and thickened. Reserve the leftover sauce and set aside.
Place onion, fennel slices and whole garlic cloves in the oven to cook for 20-25 minutes, or until edges have crisped.
Hummus
Place all ingredients in a high speed blender or food processor. Add 1 tablespoon of reserved chickpea liquid at a time and blitz until you have your desired consistency.
Spread the hummus across a large serving plate. Top with roasted fennel and onion and drizzle the leftover sauce from the skillet over.
Garnish with crispy shallots and fennel greens. Top if off with a generous drizzle of fennel chilli oil. Season with salt and pepper.