It’s our first post! We’re so excited on the eve of our May Work Party to share a recipe that will be available to taste tomorrow made with a veggie growing in our forest. This recipe is not only easy to make, delicious and protein packed, but it will also leave you questioning why you spend so much money on hummus at the grocery store. The leek addition is, to be honest, out of my true confusion over what to do with the mass amount of leeks that are harvested from winter to spring time here in Seattle.
Leeks have a heavy resemblance to a hand fan and are in the onion and garlic family. They have a much milder flavor than a typical onion, but tend to be less versatile. The top of a leek is stalky and green, while the bottom half is white and ends in a bulb that is similar to an onion. Most folks only use the white portion of the leek, but I find that roasting and blending the leek in hummus provides a great opportunity to use the majority of the vegetable. All you have to do is chop off the bulb on the bottom and any wilting on the top of the leek, and rinse off any lingering dirt in the leek layers.
Roasting a little pepper and garlic boosts the flavors of this hummus. It’s an easy step that you will pat yourself on the back about when you’re done blending everything together.
Roasted Leek Hummus
- 2 cups cooked chickpeas
- 1 cup water
- 1 leek
- 1 pepper (any kind you like)
- garlic cloves to taste – 1 for a mild flavor, more if you really love garlic like I do!
- 2 tablespoons oil of choice
- salt and pepper to taste
- curry powder (optional)
This recipe can work with bulk or canned chickpeas. I typically use dried chickpeas and make this in bulk–picking up about $2 worth of bulk chickpeas, which makes well over 8 cups of hummus for around $5. If you buy bulk beans, soak the beans overnight and drain the liquid before cooking. They can be cooked on low in a slow cooker (my preferred method) for several hours or while you are at work, or brought to a boil then lowered to medium heat in a covered pot for 1.5 hours.
Preheat your oven to 450 degrees. Clean and roughly chop your leek, pepper, and garlic. Place the veggies in a baking dish and pour 1 tablespoon of oil over. I tend to use avocado oil (which can be found inexpensively at Costco!) because it has a high heat tolerance, but any oil will work. After around 30 minutes, the veggies should be golden brown. Don’t worry if you get a little char on the veggies–this happens to me occasionally and the final product tastes the same.
In a blender, combine 2 cups of chickpeas, 1 cup of water, roasted veggies, 1 tablespoon of oil and spices. Curry powder adds a nice zing to this hummus, but is not necessary if you don’t care for curry powder or don’t have it on hand. Blend until all ingredients are combined and have a smooth consistency.
A special thank you to Brittany J. Reid Photography for the images in this post.