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This decadent dish has everything from the tender braised fennel, perfectly charred leeks, and white bean hummus to the spicy chili crisp and pomegranate seeds. It’s creamy, crispy, well-balanced, and the perfect way to wow a crowd or simply enjoy a beautiful, festive dish.
Ingredients for Braised Fennel and Charred Leeks
Most of these ingredients you probably have on hand in your pantry, with the exception of the chili crisp oil. While you can make your own, I love this chili crisp, also known as Salsa Macha. I has an amazing smoky flavor and a perfect crispy texture that goes well with eggs, Mexican dishes, and Asian-inspired recipes.
I had a lot of leeks left over from testing some other recipes like this Beetroot and Leek Potato Soup, and I wanted to make something with the batch of white bean hummus I had left over from making some Charred Brussel Sprouts and Hummus. Fennel was a wonderful addition and the braising brought out the licorice flavors and subdued the tougher texture common to fennel bulbs. So, let’s jump into the ingredient list!
Braised Fennel and Charred Leeks
- 2 fennel bulbs, fronds removed and reserved
- 2 leeks, well cleaned, tops removed
- 1 tbsp minced garlic
- 2 tbsp olive oil, divided
- 1 cup vegetable broth
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp chili crisp oil, plus more to taste
- 1/4 cup pomegranate seeds
White Bean Hummus
- 1 can cannellini beans
- 1 tbsp lemon juice
- 1/2 cup tahini
- 1/2 tbsp minced garlic
- 1/4 tsp salt
How to Make Braised Fennel, Crispy Leeks, and Bean Hummus
- Preheat the oven to 425℉ and prep your veggies. Cut the tops off the leeks, slice lengthwise, and chop into 1/4-inch pieces. Wash well! Leeks hide a lot of dirt. Chop the fronds off of the fennel bulbs and reserve them for garnish. Slice the bulbs into 1-inch wedges, keeping some of the core intact to keep them together.
- Toss the leeks in 1 tbsp of olive oil, salt, garlic, and pepper and spread out on a baking tray. Place in the oven and bake for 20-25 minutes until nice and charred.
- Heat a skillet over high heat and sear the fennel bulb spears in 1 tbsp of olive oil for 3-4 minutes per side until nicely caramelized. This makes them tender and breaks down some of the toughness.
- Reduce the heat and add the veggie broth. Simmer for 20-25 minutes until the fennel is fork tender and most of the broth is reduced.
- Meanwhile, blend the cannellini beans, garlic, salt, tahini, and lemon juice to make the hummus. Taste and adjust any seasoning and set aside.
- To plate, spread some hummus on a serving dish. Top with the braised fennel and then the charred leeks. Sprinkle some pomegranate seeds, fennel fronds, and as much spicy chili crisp oil as you can handle!
How To Serve Fennel, Leeks, and Hummus
This dish is great served on its own. It works as a main dish, appetizer, or side dish for a large variety of meals. Serve alongside fish or lean meats if you aren’t a vegan or vegetarian, or pairs nicely with some thick, crusty bread for dipping.
I enjoy making this for a holiday meal like Thanksgiving or Christmas as a fun and festive vegetarian and vegan vegetable dish. It’s packed with nutrients and whole foods with zero added sugars or preservatives. It’s so pretty to look at, and it has that sophisticated and impressive appearance while being so easy to make.
How to Store
The one downside is I don’t think this dish keeps its texture well enough to warrant storing it. The fennel and leeks get soggy in the fridge and really are best enjoyed within a few hours of preparing. It is also delicious to eat as a cold, or warm dish so it can be made ahead of time. Just make sure to serve it within a few hours of making so the texture doesn’t change too much.
The great news is the hummus keeps well in the fridge for 3-4 days in an airtight container. It’s perfect for slathering on warm toast or a bagel for breakfast or serving with cut veggie sticks for a snack. Reserve the leek trimmings and fennel fronds for making vegetable stock, and the pomegranate seeds are great to snack on as well!
Dietary Modifications
This dish fits many different dietary preferences. To make it paleo-friendly, swap out the bean hummus for avocado hummus and some healthy fats!
| Vegan | ✓ |
| Gluten Free | ✓ |
| Dairy Free | ✓ |
| Vegetarian | ✓ |
| Whole30 | ✓ |
| Paleo | *Substititue the hummus with avocado hummus |
If You Loved This Braised Fennel and Charred Leek Dish, Try These Other Recipes:
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Braised Fennel and Charred Leeks with White Bean Hummus
Ingredients
Braised Fennel and Charred Leeks
- 2 fennel bulbs, fronds removed and reserved
- 2 leeks, well cleaned, tops removed
- 1 tbsp minced garlic
- 2 tbsp olive oil, divided
- 1 cup vegetable broth
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp chili crisp oil, plus more to taste
- 1/4 cup pomegranate seeds
White Bean Hummus
- 1 can cannellini beans
- 1 tbsp lemon juice
- 1/2 cup tahini
- 1/2 tbsp minced garlic
- 1/4 tsp salt
Instructions
- Preheat the oven to 425℉ and prep your veggies. Cut the tops off the leeks, slice lengthwise, and chop into 1/4-inch pieces. Wash well! Leeks hide a lot of dirt. Chop the fronds off of the fennel bulbs and reserve them for garnish. Slice the bulbs into 1-inch wedges, keeping some of the core intact to keep them together.
- Toss the leeks in 1 tbsp of olive oil, salt, garlic, and pepper and spread out on a baking tray. Place in the oven and bake for 20-25 minutes until nice and charred.
- Heat a skillet over high heat and sear the fennel bulb spears in 1 tbsp of olive oil for 3-4 minutes per side until nicely caramelized. This makes them tender and breaks down some of the toughness.
- Reduce the heat and add the veggie broth. Simmer for 20-25 minutes until the fennel is fork tender and most of the broth is reduced.
- Meanwhile, blend the cannellini beans, garlic, salt, tahini, and lemon juice to make the hummus. Taste and adjust any seasoning and set aside.
- To plate, spread some hummus on a serving dish. Top with the braised fennel and then the charred leeks. Sprinkle some pomegranate seeds, fennel fronds, and as much spicy chili crisp oil as you can handle!