Hummus, guac, and aioli have always been the tried-and-true spreads to bring to parties. But after years noshing on the same creamy, monochromatic bowls of mashed avocados and chickpeas at parties, it’s time for some much-needed change in the flavor department.
Ingredients
Directions
- Heat 1/4 cup extra-virgin olive oil in a medium saucepan over medium heat.
- Add 1 fennel bulb, cored and diced; 1 onion, diced; 3 sliced garlic cloves; and a generous pinch of kosher salt. Cook, stirring occasionally, until very tender but not browned, about 15 minutes. Lower the heat if needed to prevent browning.
- Transfer to a food processor with 1 whole garlic clove and puree, scraping the bowl occasionally, until very smooth. If you prefer a thinner aioli, add more oil, 1 tablespoon at a time.
- Let dip cool to room temperature. Season to taste with salt. The aioli can be refrigerated for up to 1 week.
