Baked Hummus with Leeks

Roast sweetness and a smoky char

Granted this is not a conventional hummus, more hummus inspired. Just as moreish and versatile, able to take on strong seasonings and pair harmoniously with just about anything. Roasting the chickpeas allows them to absorb more flavour while bringing a welcome contrast in texture with a gentle crusty crunch that gives way to a soft and fluffy centre. 

As the frosts begin to peter out and the sun arms the soil, March sees the final month of leek season. This does not mean they are any less delicious, in face their sweetness is higher providing a balance with their floral acidity so common amongst this family of vegetables. Charring the outer layers intensifies the sweetness while bringing a delicate smoky flavour, complementing the roast onions and fluffy chickpeas.  


Serves 4
Preparation time: 10 minutes
Cooking time: 45 minutes
Ingredients:
4 small onions
4 cloves garlic
4 bay leaves
Rapeseed oil
Sea salt flakes
Coarse ground black pepper
1 tin of chickpeas
1 dessert spoon of honey
80g apple cider vinegar
1 bunch of SLF baby leeks
Preheat the oven to 200°C


1. Start off by cutting the onions in half, leaving the root intact, then peel them and the garlic. Put them cut face down (to develop a deeper colour) with the garlic and bay in a roasting tray. Drizzle generously with rapeseed oil to almost cover the base, then season with salt and pepper.

2. Cover with foil and roast in the preheated oven for half an hour.

3. Preheat the grill (or use the white coals of a BBQ).

4. Take the onions out of the oven, remove the foil and add the drained chickpeas, honey and vinegar. Mix and return, uncovered, to the oven for 20 minutes.

5. Meanwhile wash the leeks, but don’t trim, and shake them off to remove most of the water. Prick them on two sides with a fork then lightly dress with a little oil and season with salt. Then place under a very hot grill until they are black and burnt all over (alternatively char directly on the coals of the BBQ). Remove and cover in a bowl to steam for a few minutes.

6. Once cool enough to handle, wipe off the black skins from the leeks and cut into which ever lengths you prefer. 

7. Remove the chickpeas from the oven, push the onions to one side and mash the garlic and chickpeas with any remaining liquid, leaving the texture as coarse as you like. 

8. Serve the roast onion and leeks with the coarse hummus, a drizzle of oil and some chopped rosemary.

Serve with a herb yoghurt and your favourite bread.

Chef Notes:
1. This can all be done on the BBQ for a smoky flavour. Simply use a kettle BBQ with the lid on as an oven, then remove the lid to char the leeks directly on the coals.
2. Purple sprouting broccoli makes a delicious substitute for leeks, as does braised cabbage, roast beetroot or charred carrots. 

Robin Popham
Chef at ‘Create Terroir’ and Sandy Lane Farm veg box customer