Charred Leek and Roasted Garlic Hummus. There is something very socially inviting about hummus. It is inspired by a culture that envelopes gathering and feasting. When I envision the Middle Eastern culture, I see a very inviting people that love to share food, music, dance, among rich conversation.
- 2 leeks, washed and cut in half
- 796 ml tin of organic chickpeas
- 1 bulb of garlic
- 2 Tbsp Tahini
- 1/8 cup of e.v.o. oil
- Splash of lemon juice (1 -2 tablespoons)
- 2 Tbsp sour cream
- salt and pepper to taste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Pinch of paprika
- Tbsp of fresh chopped parsley
- 2–3 Tbsp e.v.o. oil
- 1/2 tsp paprika
- Pinch of sea salt
- Pre-heat grill to around 400° F.
- Take leeks and drizzle with a bit of olive oil.
- Sprinkle with salt, onion powder, garlic powder, paprika, and cracked pepper and toss well.
- Place on grill and cook for about 2-3 minutes a side.
- When grill marks and charred edges appear, take off grill and set aside to cool.
- Drizzle garlic bulb with e.v.o. oil.
- Season with salt and cracked pepper.
- Place on grill with leeks and cook for about 10-15 minutes.
- Take off grill and squeeze out the garlic from the pods, set aside to cool.
- Place chickpeas, garlic, tahini, leeks, sour cream into the food processor.
- Pulse until mixture starts to become smooth.
- Slowly drizzle in olive oil until mixture is just about at the desired consistency.
- Spoon in lemon juice and pulse till well incorporated.
- Whisk paprika, olive oil, and salt in a ramekin until well mixed.
- Take hummus from the food processor and spoon into a bowl.
- Drizzle paprika oil over top.
- Finish with some freshly cracked black pepper and chopped parsley.
- Ready to serve with cut up warm pita.
Any type of grilled charred vegetable could be used with this hummus.
If you don’t want the sour cream, substitute with more lemon juice.