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Close-up of creamy hummus drizzled with olive oil, sprinkled with paprika, fresh chopped parsley, and a few red pepper flakes.

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
Total Time 25 minutes
Servings: 4
Course: Appetizer, Dip, Snack
Cuisine: Californian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 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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