Roasted Fennel & Sichuan Infused Hummus
Servings
4-6
Prep Time
30 mins
Craft Time
20 mins
Total Time
50 mins
Ingredients
Ingredients for Hummus
2 x cans chickpeas
2 cloves garlic (add one more if you like a lot of garlic)
1 tsp salt
The juice of 1 ½ small lemons (I like mine zesty)
4 tsp of good quality tahini
1tsp black pepper
1tsp cumin
Reserved juice from the cans (approx 7-10 tbsp)
2 medium pan-roasted fennel bulbs
6 tbsp infused extra virgin olive oil
2 tbsp of regular olive oil
Ingredients for Infused Oil
- ¼ cup Sichuan peppercorns
- 1-2 Sichuan chilli peppers (if you want less heat, remove the seeds)
- 2 stalks fresh thyme
- 750ml premium extra virgin olive oil (or avocado oil)
- Glass Jar
Ingredients for Garnish
2 medium pan-roasted fennel bulbs
Olive oil
Chickpeas
Finely chopped thyme and fennel fronds
instructions
Step 1
To infuse your olive oil, add all the ingredients to a pan and heat until 180 degrees. Remove from the pan to cool and place in a glass jar. Be extremely cautious when handling hot oil.
Step 2
Blast wash the chickpeas under cold water, removing as much of the skins as possible. Add all the hummus ingredients to a blender but for the fennel, two cloves of garlic, the juice of half a small lemon, the regular olive oil and cumin. Blend until smooth and leave to one side.
Step 3
In a skillet, heat the regular olive oil over a medium-high heat, add the fennel bulbs, garlic, and cumin, cook, turning as needed, until golden brown. Add a pinch of salt and the lemon juice and cook further until tender. Remove all the ingredients from the pan to cool and add to the hummus reserving two fennel bulbs for the garnish. Blend until smooth.
Step 4
Spread your hummus over flat bread and garnish with the reserved pan-roasted fennel, olive oil, chickpeas and chopped thyme and fennel fronds. Serve!
TOP TIP
To save time, infuse your oil in advance and cut your prep time down to just 5-10 mins
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