Caramelized Leek & Garlic Hummus

This hummus starts with leeks caramelized slowly until deeply golden, then blended with chickpeas, tahini, and garlic confit.

Why You'll Love Caramelized Leek & Garlic Hummus

The leeks caramelize low and slow before they go into the food processor with chickpeas, tahini, and garlic confit, finished with smoked paprika and parsley.

Tips and Tricks

• Let your leeks take their time-caramelization is key to deep flavor.
• Don't rush the blending-longer blending = creamier texture.

Variations

• Swap leeks for slow-cooked shallots or onions.
• Add lemon zest or juice for brightness.

Substitutions

• Use canned chickpeas in a pinch (rinse and drain well).
• If you don't have garlic confit, roast a head of garlic instead and use high-quality olive oil.

Best served with

• Warm pita or naan
• Fresh veggies like cucumber and radish
• As a spread on sandwiches or wraps

How to Store Leftovers

• Store in an airtight container in the fridge for up to 5 days. Stir before serving.

Common Questions

Caramelized Leek & Garlic Hummus

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This is not your standard hummus. It's ultra creamy and packed with slow-cooked flavor from sweet caramelized leeks and garlic confit.

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Prep Time 25 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Appetizer, Dip, Snack

Cuisine: Californian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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• 1 cup Dried chickpeas rehydrated, cooked, and drained
• ¼ cup Tahini
• 2 small Leeks green parts only, sliced
• 4 cloves Garlic confit
• 1 tablespoon Garlic confit oil
• 2 tablespoon Extra-virgin olive oil
• 1 tablespoon Cumin
• 1 teaspoon Parsley chopped, for garnish
• Kosher salt to taste
• Smoked paprika to taste

Equipment

• Food processor
• Saute pan

Method

 

1. Heat olive oil in a sauté pan over medium heat. Add sliced leeks and cook slowly until deeply caramelized and golden brown. Set aside to cool.
2. In a food processor, combine chickpeas, tahini, caramelized leeks, garlic confit, and garlic oil. Pulse until smooth.
3. Adjust consistency with extra tahini or a splash of water if needed. Season to taste with cumin and kosher salt.
4. Transfer to a bowl and finish with smoked paprika and chopped parsley.

Notes

Storage: keep in an airtight container in the fridge for up to 5 days. It will firm up as it chills, so stir in a splash of water or olive oil to loosen it back up before serving.

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