Roasted Chickpea and Leek Hummus

Hummus made with roasted chickpeas, leeks, rosemary and garlic is a healthy, super flavorful snack that can be ready in less than 30 minutes. 

Hummus is a Middle Eastern dip made with chick peas that's usually eaten as a dip with pita bread or raw vegetables.

I've only made one other type of hummus; a Black Bean and Kalamata Olive version, but wanted a spin on the traditional one made with chickpeas.

Traditionally, most hummus contains tahini paste; which is a paste made from ground sesame seeds. However, you can omit this if you'd like. 

This Roasted Chick Pea and Leek Hummus was quite easy to make and was a big hit. Making it from scratch doesn't take a lot of time and it's so much fresher than store bought. ~Enjoy! 

Suggested Equipment

• Mesh Strainer
• Small Sheet Pan
• Mini Food Processor

Ingredients Needed

To make this hummus, you're going to need the following ingredients: 

Chickpeas: aka garbanzo beans; I prefer using those in the can. 

Leeks

Fresh Rosemary

Garlic

Tahini Paste

Lemon Juice

Extra Virgin Olive Oil

Kosher Salt

Black Pepper

How do you make Roasted Chick Pea and Leek Hummus?

Preheat the oven to 425 degrees F; then drain and rinse the chick peas under cold water until the water runs clear.

You can remove the skins from the chick peas; which will make the hummus smoother or leave them on. 

Add the chick peas to a bowl along with the leeks, garlic, rosemary, lemon juice, and 2 tablespoons of the olive oil; then toss to coat.

Place the mixture onto a baking sheet and roast in the oven for 10-15 minutes or until the chickpeas turn slightly brown. 

Remove the pan from the oven and add the chick peas to a food processor with the blade attachment along with the remaining oil, tahini paste, salt and pepper.

Pulse until it forms a paste-like consistency. If it's too stiff, add a little water to help smooth it out. Place the hummus in a serving dish; then chill until ready for use. Serve with fresh vegetables or pita chips.

VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.

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Roasted Chick Pea and Leek Hummus

Carrie's Experimental Kitchen

Hummus made with roasted chick peas, leeks, rosemary and garlic is a healthy, super flavorful snack that can be ready in less than 30 minutes. 

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Appetizer

Cuisine Mediterranean

Servings 32 tablespoons

Ingredients

  

1x2x3x

• 2- (15-ounce)cans chick peas (garbanzo beans)
• 1 cup chopped leeks (white part only)
• 1 tablespoon chopped fresh rosemary
• 2 tablespoons minced garlic
• 2 tablespoons lemon juice
• ⅓ cup extra virgin olive oil (divided)
• 1 ½ tablespoons tahini paste (sesame paste)
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Instructions

 

• Preheat the oven to 425 degrees F; then drain and rinse the chick peas under cold water until the water runs clear. (You can remove the skins from the chick peas; which will make the hummus smoother or leave them on.)
• Add the chick peas to a bowl along with the leeks, garlic, rosemary, lemon juice, and 2 tablespoons of the olive oil; then toss to coat.
• Place the mixture onto a baking sheet and roast in the oven for 10-15 minutes or until the chickpeas turn slightly brown. 
• Remove the pan from the oven and add the chick peas to a food processor with the blade attachment along with the remaining oil, tahini paste, salt and pepper. Pulse until it forms a paste-like consistency. If it's too stiff, add a little water to help smooth it out.
• Place the hummus in a serving dish; then chill until ready for use. Serve with fresh vegetables or pita chips.

Notes

*Please read the entire post for additional instructions, tips and/or substitutions.

Nutrition

Serving: 1tablespoonCalories: 27kcalCarbohydrates: 1gProtein: 0.2gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 37mgPotassium: 12mgFiber: 0.1gSugar: 0.1gVitamin A: 49IUVitamin C: 1mgCalcium: 4mgIron: 0.1mg

Keyword hummus

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*Originally shared January 2012 ; updated May 2025