Quick Leek Hummus

I never thought I’d get excited about hummus until I started playing around with different ingredients in my kitchen. Like most people, I was stuck in the traditional chickpea-and-tahini routine. But one day, while chopping leeks for soup, I wondered what would happen if I added them to my regular hummus recipe. Let me tell you – it was a game-changer.

This leek hummus has become my go-to when friends come over for dinner. It’s simple enough to whip up in minutes, but different enough to get people asking, “What’s in this?” I usually make a double batch because my kids have started requesting it for their lunch boxes, and my husband sneaks spoonfuls straight from the container (I pretend not to notice).

If you’re looking to switch up your hummus game without getting too fancy, this recipe is perfect. It still has that creamy, familiar hummus texture we all love, just with a mild, slightly sweet twist from the leeks.

What Kind of Leeks Should I Use?

For this hummus recipe, you’ll want to look for fresh leeks with firm, straight white stalks and crisp, dark green leaves. The most common variety you’ll find at the grocery store is the American Flag leek, which is perfect for this dish. Just remember that only the white and light green parts are used in cooking – the dark green tops are too tough, though you can save them for making stock. Before using your leeks, be sure to clean them thoroughly by slicing lengthwise and rinsing between the layers, as they often hide dirt and sand. If your leeks are particularly large, you may only need one instead of two for this recipe.

Options for Substitutions

This creamy dip is pretty flexible and allows for several ingredient swaps:

• Leeks: If you can’t find leeks, try using 1 medium sweet onion or 2-3 shallots instead. Just cook them the same way until they’re soft and slightly golden.
• Cannellini beans: Other white beans work great here – try Great Northern or navy beans. You could even use chickpeas for a more traditional hummus taste.
• Tahini: While tahini gives this hummus its classic flavor, you can use unsweetened almond or sunflower seed butter if you’re in a pinch. The taste will be different but still good!
• Pine nuts: These can be pricey! Feel free to swap them with toasted walnuts, almonds, or pepitas for that nice crunch on top.
• Artichokes: You can skip the artichokes if you can’t find them, just add an extra 1/2 cup of beans to maintain the right texture.
• Parsley: Fresh cilantro or dill make great alternatives for the garnish, or you can simply leave it out.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing leek hummus is not cleaning your leeks thoroughly enough – sand and dirt can hide between the layers, so slice them lengthwise and rinse well under running water. Another common error is overcooking the leeks, which can make them bitter and mushy – instead, sauté them just until they’re soft and slightly golden, usually about 5-7 minutes over medium heat. When blending your hummus, avoid the temptation to rush the process – stopping to scrape down the sides of your food processor several times will ensure a smooth, creamy texture without any unwanted chunks. For the best flavor development, let your hummus rest in the fridge for at least an hour before serving, and remember to bring it back to room temperature before adding your final drizzle of olive oil and garnishes.

What to Serve With Leek Hummus?

This creamy leek hummus makes a perfect centerpiece for any appetizer spread or snack board. I love serving it with a mix of fresh vegetables like cucumber slices, carrot sticks, and cherry tomatoes for a healthy dipping option. For something more substantial, warm pita bread or pita chips are classic choices that pair wonderfully with the smooth texture of the hummus. You can also spread it on sandwiches or wraps instead of mayo, or serve it alongside grilled chicken or fish for a Mediterranean-style meal.

Storage Instructions

Keep Fresh: This leek hummus stays good in the fridge for about 5-7 days when kept in an airtight container. I like to drizzle a thin layer of olive oil on top before storing – it helps keep the hummus from drying out and maintains its creamy texture.

Make Ahead: You can easily prep this hummus a day or two before serving. The flavors actually get better as they mingle in the fridge! Just give it a quick stir before serving, and if needed, add a splash of olive oil to refresh the consistency.

Freeze: While you can freeze this hummus for up to 3 months in a freezer-safe container, the texture might change slightly when thawed. If you do freeze it, let it thaw overnight in the fridge and give it a good stir. You might need to add a bit of olive oil or lemon juice to bring back the smooth consistency.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 25-30 g
• Fat: 35-40 g
• Carbohydrates: 50-60 g

Ingredients

• 1 1/2 tablespoons olive oil, in two parts
• 2 leeks, cleaned and trimmed
• 1 can (15 ounces) artichokes, drained and coarsely chopped
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 2 tablespoons lemon juice, freshly squeezed
• 1 1/2 tablespoons tahini
• 1 garlic clove (or more if preferred)
• 1/4 teaspoon sea salt (or adjust to taste)
• Black pepper to taste
• Pine nuts
• Olive oil
• Parsley

Step 1: Prepare and Cook the Leeks and Artichokes

Heat 1/2 tablespoon olive oil in a large skillet over medium heat.

Begin by cutting the leeks in half lengthwise, then rinse them again to ensure any residual sand or grit is removed.

Thinly slice the white and light green parts of the leeks, discarding the dark green tops.

Add the sliced leeks to the skillet and sauté for 4-5 minutes.

Next, incorporate the chopped artichokes into the skillet with the leeks.

Cook for an additional 7-8 minutes, stirring occasionally, until the leeks are tender and just beginning to turn golden.

Step 2: Make the Bean and Tahini Mixture

While the veggies are cooking, gather your food processor.

Add in 1 tablespoon of olive oil, cooked beans, lemon juice, tahini, garlic, sea salt, and black pepper.

Pulse a few times to start combining the ingredients, and then process until the mixture is smooth, which should take approximately 3 to 3 1/2 minutes.

Step 3: Combine Vegetables and Bean Mixture

Add the sautéed leeks and artichokes into the food processor with the bean and tahini mixture.

Depending on your preference, you can either pulse the mixture 10-15 times to incorporate the veggies while keeping a slightly chunky texture, or process for another 1-2 minutes for a smoother result.

For a smoother dip, as seen in the photos, process until smooth.

Step 4: Adjust Seasoning and Serve

Taste the mixture, and adjust seasoning if needed by adding an additional 1/8 teaspoon of sea salt.

Transfer the dip to a serving bowl, garnish as desired, and serve it with fresh veggies, tortilla chips, pita bread, or your favorite dippers.

Enjoy your delicious, homemade dip!