Tomato-Olive Topping

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

• Spoon the warm hummus into a deep serving bowl or plate.
• 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.