Chickpea & Fennel Summer Dip

What made this dip really special for me was the genuine surprise at how it turned out. I’ll admit, I was a bit skeptical at first — a hummus-style dip without a generous spoonful of silky tahini? And chickpeas paired with fennel? Not exactly a combo I’d explored much. But Wow… the result is so delicate and balanced. This Chickpea & Fennel Summer Dip totally won me over.

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You might recognize this recipe from Yotam Ottolenghi’s book ‘Simple‘ (link to Amazon) — one of my all-time favourites. It perfectly blends straightforward techniques with those beautiful eastern aromas and vibes that make a kitchen feel cozy and sunny no matter the season.

Now, this isn’t a traditional hummus — and I can already sense the debates coming. I know hummus is sacred in Arabic and Middle Eastern cuisine, and I completely respect that. So whether you call this a fennel hummus, chickpea and fennel dip, or paste, I’ll just say this: it’s one of my favourite recent discoveries.

Don’t be afraid of the fennel, either. When the bulb is finely sautéed and the seeds are lightly toasted, they mellow out beautifully. Pairs so well with the nutty richness of chickpeas!

And please don’t skip the tomato-olive topping! It brings a juicy, bright summer accent that complements the creamy base in the best way. Give it the full try – it’s absolutely worth it.

Before this recipe, chickpeas and tahini were always married in my mind. I was truly convinced that a generous portion of tahini was what made hummus really special. However, I discovered that there are plenty of ways to swap tahini in hummus, no matter the reason.

How to Substitute Tahini in Hummus

If you’re looking for an alternative to tahini in your hummus, there are plenty of options to choose from, depending on your dietary needs or flavour preferences. Some great substitutes include sunflower seed butter, cashew butter, and even Greek yogurt for a creamy, tangy twist. You can also use olive tapenade or avocado for added richness, or aquafaba if you’re aiming for a lighter texture. Each alternative brings its own unique flavour and texture to the hummus, allowing you to customize the dip to your liking.

In this Summer Chickpea & Fennel Dip recipe, tahini is skipped altogether. Chickpeas are paired with fennel for a fresh, unique take on the classic dip. The fennel, with its slightly sweet, anise-like flavour, complements the creamy chickpeas perfectly, creating a smooth and flavourful alternative that’s both satisfying and light.

What’s Special About This Chickpea & Fennel Summer Dip?

Chickpeas are a key ingredient in many global cuisines. We love them for their versatility and ability to adapt to different flavours. And hummus us one of the reasons why this humble legume became such a global star. It fits into just about every cuisine and dietary preference.

What’s interesting is that chickpeas are also a staple in Provençal cuisine. In the south of France. Garbanzo beans show up in all kinds of preparations: stews, flatbreads, salads. And since the French take their appetizers seriously (those pre-dinner drinks with little bites to share), this version of hummus fits beautifully into that tradition.

With the mellow sweetness of sautéed fennel, the creaminess of chickpeas, and a juicy cherry tomato and olive topping, it becomes elegant. If hummus had been invented in Southern France, this is what it might look like.

Looking for more cozy, comforting dips? You might love our Carrot Dip or the vibrant and creamy Beetroot & Avocado Dip — both are super easy to whip up and perfect for sharing. Give them a try!

Chickpea & Fennel Summer Dip Ingredients

Chickpea & Fennel Paste Ingredients

• Olive oil. This recipe uses quite a bit of olive oil, so go for a good-quality Extra Virgin one. You can substitute it with avocado oil for cooking, as it handles higher heat better. If you’re sticking with olive oil, just cook at a lower temperature to avoid burning it.
  
• Onion. Not a traditional hummus ingredient, but it adds a ton of flavour to this dip. We love using shallots for their mild sweetness.
  
• Fennel bulb. Don’t be shy! A hearty bulb of fennel is what makes this not-so-traditional hummus really shine. Fennel is high in fibre, packed with vitamin C (about 50% of your daily value in one bulb), and contains anti-inflammatory compounds, plus bone-supporting minerals like calcium, magnesium, and phosphorus.
  
• Garlic. You’ll need a good amount. As it sautés, it adds a rich, cozy aroma to the dip.
  
• Fennel seeds. If you haven’t used it in cooking before, don’t be intimidated. Toasting them brings out a delicate, slightly sweet aroma that adds a sophisticated twist to the chickpea base.
  
• Chickpeas (aka garbanzo beans). No doubt, this is one of the stars of the show alongside the fennel. You can use canned or freshly cooked chickpeas. They’re high in plant-based protein (about 15g per cooked cup) and fibre-rich, making the dip hearty and satisfying.
  
• Lemon juice. The original recipe calls for 3 tablespoons, but feel free to taste and add more for extra brightness.
  
• Dry vermouth. Optional, but recommended. It adds a lovely gentle acidity and complexity that makes the chickpea-fennel combo really pop.

Tomato & Olive Topping Ingredients

• Red bell pepper and cherry tomatoes. Choose the ripest ones you can find. They bring juiciness and a fresh, summery contrast to the creamy dip.
  
• Olives. The original recipe uses Niçoise olives, but we love using purple Kalamata olives instead. They can be a bit tedious to pit, but trust me — the rich, briny depth they add is absolutely worth the effort.
  
• Red wine vinegar. Another hit of acidity that balances everything. If you don’t have red wine vinegar, white wine vinegar, apple cider vinegar, or even a squeeze of lemon juice will do.

Chickpea & Fennel Summer Dip Recipe

Ingredients For the Chickpea & Fennel Purée:

• 6 tbsp olive oil
• 1 large onion
• 1 large fennel bulb
• 4 garlic cloves
• 2 tsp fennel seeds, lightly toasted
• 3 tbsp dry vermouth
• 700 g cooked chickpeas
• 3 tbsp lemon juice

Ingredients For the Tomato Topping:

• 1 large red bell pepper (about 150 g)
• 2 tbsp + 1 tsp olive oil
• 150 g cherry tomatoes
• 1 garlic clove
• 50 g pitted olives
• 1 tsp red wine vinegar
• Salt and black pepper to taste

Chickpea & Fennel Dip Step-by-step

Tomato Topping Preparation

1. Cut the bell pepper in half and remove the seeds. Drizzle with 1 tsp of olive oil and place on a parchment-lined baking tray. Roast in a preheated oven at 200 °C (390 °F) for about 15 minutes, until soft. Transfer the roasted pepper to a bowl and cover it tightly with a lid — this helps loosen the skin. Once cooled, peel off the skin and slice the flesh into thin strips.
2. Cut the cherry tomatoes in half. Place them on the same baking tray along with a smashed garlic clove. Drizzle with 1 tbsp of olive oil, season with salt and pepper, and roast for another 5–10 minutes.

3. Combine the roasted tomatoes with the sliced bell pepper. Add the chopped olives, red wine vinegar, and the remaining 2 tbsp of olive oil. Toss gently and set aside.

Chickpea & Fennel Purée

1. Heat the olive oil in a pan over low heat.
2. Finely dice the onion and fennel (about 1 cm cubes). Add them to the pan with ½ tsp of salt and sauté for 7–8 minutes, until soft.
3. Add the minced garlic and toasted fennel seeds. Cook for another 7 minutes, stirring occasionally.
4. Pour in the vermouth and let it reduce until mostly evaporated.
5. Add the cooked chickpeas and another ¼ tsp of salt. Warm everything through for 2–3 minutes.

6. Let the mixture cool slightly, then transfer to a blender or food processor. Add the lemon juice, freshly ground black pepper, and a bit more olive oil. Blend until smooth and creamy. Add a splash of water if needed to reach your desired texture.

To Serve the Chickpea & Fennel Hummus

Top with the roasted tomato and olive mixture. Garnish with fresh basil, fennel fronds, and a pinch of toasted fennel seeds. Finish with a drizzle of olive oil and serve warm.

Spoon the warm hummus into a deep serving bowl or plate (something like the Wilmax Hammered series works beautifully).

Tips for Pairing Chickpea & Fennel Summer Dip

This fennel and chickpea dip goes well with almost anything. Our favourite ways to enjoy it:

• Fresh cucumber sticks and raw carrots
• Roasted vegetables
• Slices of sourdough or toasted flatbread

That said, it’s also a perfect snack all on its own — packed with plant-based protein from chickpeas and a solid dose of fibre. It’s delicious served cold, but when it’s warm? That’s when it really shines.
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How to Store Chickpea & Fennel Summer Dip

Store the dip and the tomato-olive topping in separate airtight containers in the fridge. Both will keep well for up to 5 days.

This recipe was created in collaboration with Wilmax, UK. Love serving this chickpea and fennel hummus in a stylish, cozy way using Wilmax’s Hammered metal dishware collection.

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