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Author Notes: a delicious and spiced appetizer dip poised to be enjoyed with company - composed of roasted red pepper, fennel, and garlic, blended with chickpeas and harissa, and baked, topped with feta. —danielle majeika | the perpetual season
- 1 large fennel bulb diced, fronds reserved
- 2 large garlic cloves, unskinned
- 1 large red bell pepper, seeded and halved
- 1 teaspoon olive oil
- 1 lemon's juice, divided in half
- black pepper
- 1 can of tinned chickpeas, drained
- 1-2 tablespoons harissa (heat preference dependent)
- 1/4 cup fennel fronds
- zest of 1/2 lemon
- 1/4 cup feta
- preheat oven to 400 degrees. on a large sheet pan toss fennel, garlic, and bell pepper with oil, 1/2 a lemon's juice, and a dusting of ground black peppercorn. roast ingredients for 30 minutes, remove, and keep oven on.
- in the body of a large food processor or blender combine the chickpeas, harissa, fennel fronds, other 1/2 lemon's juice & zest. add the roasted fennel, garlic (slipped from their skins), and red pepper. process ingredients until smooth. if a little oil is needed at this step, add slowly with motor running to aid in bringing the dip together. add salt and pepper to taste.
- remove dip to a an oven proof dish and sprinkle with feta. add back into oven and bake 20-25 minutes until heated. feta will not melt, but will slightly brown and be warm on top. garnish dip with fennel fronds and serve with toasts, crackers and vegetables.
- This recipe was entered in the contest for Your Best Appetizer to Share with Friends