Braised Fennel and Charred Leeks with White Bean Hummus
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
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!