We are big fans of traditional hummus over here, but sometimes it is nice to mix things up with variations. White bean hummus is one of my favorite beans to substitute for chickpeas, since they blend up nice and smooth. They also have a mild taste, which provides blank canvas for new flavor combinations, like roasted leeks and garlic.
Roasted Leek and White Bean Hummus
Prep time
Cook time
Total time
Serves: 4-6
Ingredients
- 3 small leeks, trimmed to white and light green parts only
- 3 large cloves garlic, peeled
- Salt and freshly ground black pepper, to taste
- ⅓ cup + 2 tablespoons olive oil
- 1 (15 ounce) can white cannellini beans, drained and rinsed
- 1 large lemon, juiced
- ¼ cup loosely packed parsley leaves
- ¼ cup loosely packed basil leaves
- 2 tablespoons pine nuts, toasted
- Bread, crackers, pita chips, vegetables for dipping
Instructions
- Preheat oven to 450 degrees F. Cut leeks in half lengthwise and wash under cold water. Place leeks and garlic cloves on a baking sheet. Drizzle with about 2 tablespoons of olive oil and season with salt and pepper. Bake for about 15 minutes, until softened and browning in spots. Remove from oven and let cool. Reserve a small portion of leeks for topping hummus, if desired.
- In a bowl of a food processor, add beans, lemon juice, parsley, basil, roasted leeks and garlic, and a few tablespoons olive oil (from the remaining ⅓ cup). Process until combined. With processor running, drizzle in remaining olive oil and process until very smooth. Season with salt and pepper to taste.
- Serve topped with pine nuts, reserved grilled leeks, and a little extra drizzle of olive oil, if desired. Eat with toasted sourdough bread, crackers, pita, or vegetables.
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