Hummus Stack with Fennel

Posted 2016-08-23 by Annalisa Brown ⇒ follow

This quick and easy entrée exudes a vibrant and chic way of plating up a simple hummus dip. We know fashion is all about layers, so I’ve used that layering principle with this dish.

A little imagination and creative presentation goes a long way in ensuring your dining companions feel special. Serve with vegetable crudités, warm crunchy bread or salad.

every person can enjoy their own hummus portions without ever having to double dip.

Preparation Time: 15 minutes
Cooking Time: 5 minutes
Makes: 4 as an entrée

Ingredients
Red Bean Hummus Ingredients
1 x 400g Can Red Kidney Beans
1 Tablespoon Extra Virgin Olive Oil
Juice ½ Lemon
1 Tablespoon Un-hulled Tahini Paste
Salt and Pepper to taste

White Bean Hummus Ingredients
1 x 400g Can Cannellini Beans
1 Tablespoon Extra Virgin Olive Oil
Juice ½ Lemon
1 Tablespoon Un-hulled Tahini Paste
Salt and Pepper to taste

Carrot Hummus Ingredients
500g Carrots
1 Tablespoon Extra Virgin Olive Oil
Juice ½ Lemon
1 Teaspoon Un-hulled Tahini Paste
1/2 Teaspoon Cumin
1/2 Teaspoon Chilli
1/2 Teaspoon Turmeric
1 Teaspoon Cinnamon
Salt and Pepper to taste

Fennel Salad Ingredients
1 Small Fennel
Juice ½ Lime
1 Teaspoon Fresh Red Chilli
1 Teaspoon Extra Virgin Olive Oil
Salt, Pepper and Cumin to taste

Method
Making the Red Bean Hummus

In a mid size bowl add the red kidney beans, juice from half a lemon, 1 tablespoon of un-hulled tahini paste, 1 tablespoon of extra virgin olive oil and a little salt and pepper to taste.

Using a stick blender, puree the red beans into a thick paste.

Set aside and refrigerate until required.

Making the White Bean Hummus

In a mid size bowl add the cannellini beans, juice from half a lemon, 1 tablespoon of un-hulled tahini paste, 1 tablespoon of extra virgin olive oil and a little salt and pepper to taste.

Using a stick blender, puree the white beans into a thick paste.

Set aside and refrigerate until required.

Making the Carrot Hummus

Peel and dice the carrots.

In a small saucepan add the diced carrots and 1 cup of water and bring to the boil.

Cook until the carrots are tender and soft and all the water has evaporated.

In s mid size bowl add the cooked carrots, juice from half a lemon, 1 teaspoon of un-hulled tahini paste, 1 tablespoon of extra virgin olive oil and spices (cumin, chilli, turmeric, cinnamon) and salt and pepper to taste.

Using a stick blender, puree the carrots into a thick paste.

Making the Fennel Salad

Cut the fennel into small squares and place into a small mixing bowl.

Season the fennel with the juice of ½ lime, 1 teaspoon of extra virgin olive oil, diced fresh chilli, cumin, salt and pepper to taste.

Cubed fennel seasoned with lime, chilli, cumin, salt and pepper makes a great salad accompaniment to the Hummus Stack.

To assemble the Hummus Stack use egg rings to shape and build the individual stacks. Spoon the Red Bean Hummus into the first egg ring to form the first layer of the stack. Follow the same procedure with the White Bean Hummus and finally the Carrot Hummus. Carefully remove the egg rings to reveal the triple layered hummus stack.