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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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