Fennel Hummus
Fennel just seems like it was made for hummus. Sure, fennel is great in many other dishes but in my mind the two go together. They both evoke rolling hills studded with olive groves under the Mediterranean sun. So I paired them in making a dip. It was like the whole Mediterranean was contained in a bowl.
The fennel aroma in this hummus is rather subtle which is good if you’re looking to make a dip that has only a hint of fennel flavor but if you want a hummus that screams fennel, aid with some anise extract or liqueur.
Fennel Hummus Recipe
4 to 6 servings
1/2 small fennel bulb
1 large garlic clove, peeled
1 (15-ounce) can cannellini beans or chickpeas, rinsed and drained (or 1.5 cups home cooked beans)
2 tablespoons fresh lemon juice, or more to taste
2 tablespoons tahini (sesame paste)
2 tablespoons extra virgin olive oil
sea salt and freshly ground pepper, to taste
1/4 teaspoon pure anise extract or 1 tablespoon anisette , optional
Using a centrifugal juicer, extract the juice of the fennel to obtain about ¼ cup sap.
In the bowl of a food processor, pulse the garlic until finely minced. Add the fennel juice, chickpeas or cannellini beans, lemon juice, tahini and olive oil. Purée until you obtain a smooth paste. Season with salt and pepper. Taste and add the anise extract or liqueur, if you wish.
Transfer to a serving bowl. Serve with toasted flatbread, gluten-free buckwheat flatbread or crudités.
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Sylvie @ Gourmande in the Kitchen — 01/21/2011 @ 1:51 pm
What wonderful idea! I have been having a bit of a love affair with fennel recently and this is perfect! Do you think I could process the fennel with the other ingredients, seeing as I don't have a juicer?
Barbara — 01/21/2011 @ 1:59 pm
Amazing recipe, Nisrine. I love fennel. Would never have thought to use it in hummus! Can't wait to try it!
Jennifurla — 01/21/2011 @ 3:52 pm
Great idea, I bet this would be a great snack in the evening when I often am eating high calorie bad stuff.
Nadia — 01/21/2011 @ 6:30 pm
I need to try this, if you don't already know I adore fennel. I think fennel would work quite well in hummus! :)
Lucy — 01/21/2011 @ 6:40 pm
I don't think I have eaten much fennel, but love the idea of varying normal hummus. Will have to get tasting some fennel :)
angi — 01/21/2011 @ 8:01 pm
Thanks for stopping by my blog, Nisrine. Your blog is so lovely and I've never thought about fennel in hummus before – what an interesting idea! I'll have to try it out. I'm excited to check out your archives and learn about Moroccan food (and more) :) Cheers!
Fimère — 01/21/2011 @ 8:35 pm
ton plat a l'air délicieux j'aime bien à noter
bonne soirée
Erica — 01/21/2011 @ 8:49 pm
I haven't really done any cooking with fennel! This hummus looks super creamy though. I think I need to try!
A SPICY PERSPECTIVE — 01/21/2011 @ 11:47 pm
Wow~ I've made hummus with just about every other herb, but I've not tried fennel. It sounds delicious!
Carolyn Jung — 01/22/2011 @ 2:32 am
Duh! Why didn't I ever think of putting fennel in hummus before? I mean, heck, I like to actually dip spears of fennel into my hummus, so why not actually combine the two even more. A great idea!
Tanvi@Sinfully Spicy — 01/22/2011 @ 9:00 am
I cant imagine how fragrant hummus will be with fennel.I really need to buy fennel nw..I have to try that fish stew & this hummus both! Love your pretty bowl.
SavoringTime in the Kitchen — 01/22/2011 @ 2:07 pm
I never would have thought to add fennel to hummus but I love fennel and will try it! I can imagine fennel or ground fennel seed would be a great substitute for cumin in hummus since they are relatives in the herb family. Great idea!
Julia — 01/22/2011 @ 2:52 pm
Wow, my partner considers himself a bit of an expert in making hummus but I've never seen it made with fennel before. I think I may have to suggest that one to him – and convince him that it should be great! :)
Dimah — 01/22/2011 @ 4:59 pm
Wonderful! Looks so yummy!
Table Talk — 01/24/2011 @ 3:04 am
I caramelize fennel and puree it into sauce, add it to potatoes and mash, emulsify it, but juice it into hummus? Fantastic idea! Thanks for the inspiration.
Nisrine Merzouki — 01/24/2011 @ 3:22 am
Sylvie, I've never tried processing the fennel with the other ingredients but I have a feeling the hummus won't be totally smooth. You're better off using fennel extract or anisette.
Cara — 01/24/2011 @ 8:39 pm
I am experimenting with fennel a lot lately – in fact, I made your Moroccan fish stew recently and it should be up on my blog soon :) I never would have thought about fennel in hummus, but it sounds pretty good!
The Food Hunter — 01/24/2011 @ 8:53 pm
What a great idea…I've got to try it. I love fennel.
A Canadian Foodie — 01/24/2011 @ 11:14 pm
What a novel idea! I love hummus with garlic and tahini. I don't like it when cumin is added… but fennel is so fresh tasting, to me… and a hint of it might be a good place to start. I can see me wanting a Screaming Fennel Hummus if I like it. I just cannot imagine it now, honestly, but am very eager to try!
:)
Valerie
FOODalogue — 01/25/2011 @ 12:44 pm
I love fennel! My favorite way to eat it is just as it comes…raw; however, I also love hummus so I'm definitely going to try it. Thanks for the idea.
Nisrine Merzouki — 01/25/2011 @ 10:49 pm
Cara, I'm glad you made my fish stew. Thanks!
Anna C — 01/28/2011 @ 3:19 am
Coming from an Italian home, we often had fennel served with a simple olive oil dip. I love the idea of adding it to hummus. Can't wait to try out your recipe.
Magic of Spice — 01/29/2011 @ 7:05 am
What a lovely addition to hummus…I want to try this :)