Roasted Chick Pea and Leek Hummus

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. 

New Year's Eve we hosted a party with friends; which was out of the norm since we usually don't ring in the new year this way. Since there were going to be over 25 people here; including kids, I didn't want to make a full meal.

So I opted for appetizer-type foods like pigs in a blanket, bruschetta and dips like this Roasted Chick Pea and Leek Hummus. 

What is Hummus?

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

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

How do you make Roasted Chick Pea and Leek Hummus?

For this recipe you'll need chick peas, leeks, fresh rosemary, garlic, tahini paste, lemon juice, EVOO, Kosher salt and black pepper. 

Drain and rinse the chick peas under cold water and reserve the liquid from the can. 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 a 425 degree F oven for 10-15 minutes or until the chick peas 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 some of the reserved liquid and pulse until smooth. Chill until ready for use and serve with vegetables or pita chips.

If using pita chips, you can make them yourself by slicing pita into wedges; then heat slightly to warm, bake them so they're crispy or serve room temperature. 

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! 

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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 2 cups

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 oven to 425 degrees F.
• Drain and rinse the chick peas under cold water and reserve the liquid from the can. (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 for 10 minutes or until the chick peas 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 some of the reserved liquid and pulse until smooth. Adjust the seasonings; then chill until ready for use and serve with vegetables or pita chips.

Notes

*If using pita chips, you can make them yourself by slicing pita into wedges; then heat slightly to warm, bake them so they're crispy or serve room temperature. 

Keyword hummus

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