Fennel Ganoush

Name: Fennel Ganoush
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 2 servings
Ingredients: 2 tbsp Neutral Flavored Vegetable Oil; 3 medium heads Fennel trimmed, tough out layer and core removed, and cut into quarters; 1 bunch Garlic Scapes, trimmed; 0.33333334 cup Tahini; 0.5 cup Flat Leaf Parsley; 1 pcs Medium Lemon, juiced; 0.33333334 cup Olive Oil; 1 pinch Salt and Pepper; 0.5 teaspoon Cumin, ground; 0.5 teaspoon Ground Sumac; 1 pinch Piment d’Espilete

description

Pantoh_Together

Prep10 min

Cook1 hr 10 min

Total1 hr 20 min

Servings2

Difficultyeasy

Gluten-FreeHeart HealthyKetogenicLow CarbVeganSidesVegetables

Ingredients

2 tbspNeutral Flavored Vegetable Oil
3 medium headsFennel trimmed, tough out layer and core removed, and cut into quarters
1 bunchGarlic Scapes, trimmed
⅓ cupTahini
0.5 cupFlat Leaf Parsley
1 pcsMedium Lemon, juiced
⅓ cupOlive Oil
1 pinchSalt and Pepper
0.5 teaspoonCumin, ground
0.5 teaspoonGround Sumac
1 pinchPiment d’Espilete

Instructions

1
Heat oven to 425.
2
In a bowl add sunflower oil and a pinch of salt.
3
Brush fennel with oil and salt place on a parchment paper lined baking sheet.
4
Roast fennel for 30-40 mins until very soft.
5
Brush garlic scapes with remaining sunflower oil and salt mixture and roast garlic scrapes on the same lined baking sheet as fennel, for 20-25 mins until soft.
6
Let fennel and garlic scapes cool, add to a food processor with the remaining ingredients, except oil.
7
Blend, slowly add the oil until smooth. Adjust seasoning to taste.
8
Serve room temperature with bread, sliced vegetables or crackers.