Hummus and Harissa Leek Dip
Ingredients
Hummus
- 2 x 400g tinned chickpeas, drained and rinsed
- 125g tahini
- 2 tbsp extra virgin olive oil
- Juice of 1 lemon
- Ice cubes or cold water to loosen
- Salt to taste
Harissa leeks
- 3 tbsp extra virgin olive oil
- 2 tbsp butter (plant based for vegan)
- 2 large leeks, finely sliced
- Pinch of sugar
- 2-3 tbsp harissa paste
Garnishes
- Handful reserved chickpeas, tossed in paprika
- Toasted sesame seeds
- Extra virgin olive oil
- Chopped parsley
- Warm flatbreads
Preparation
Add all of the ingredients, minus a small handful chickpeas to garnish, to the blender and blitz until smooth
Heat the olive oil and butter over a medium heat until melted
Add the leeks and a generous pinch of salt and stir to coat everything
Cover with a lid or wet cartouche and cook, removing the lid to stir occasionally for around 15 minutes
Remove the lid or cartouche, turn the heat up to medium high, add a pinch of sugar, and cook for around 5 minutes, stirring regularly until golden and caramelised
Add in the harissa paste and cook for a further few minutes until very fragrant
Dollop and swirl the hummus onto a plate, top with the harissa leeks warm or at room temperature
Scatter over the reserved chickpeas, drizzle over olive oil, scatter over the toasted sesame seeds and parsley and enjoy with warm flatbreads
Tips
Cut out a circle of baking paper the same size as your pan, dip in water and cover the leeks
Other tips for a smooth hummus include separating the chickpeas from the skins, using ice cubes to blend, or adding baking soda while cooking chickpeas, though this recipe did not use any of these methods
