Caramelised Leek, Chermoula and Chickpea Dip Dinner
There is nothing better than a meal you can swipe through with soft bread. This is a condiment-salad-dressing-sauce situation; organised mayhem held together by chermoula-addled hummus and Big Dip Energy. Fire-licked in all the right places; it’s an absolute winner. You can prepare the hummus ahead of time and store in the fridge; just try not to eat it all before you make this.
Serves 4 as part of a spread.
Ingredients 19
120 ml olive oil, plus extra to drizzle
3 leeks, white part only, washed, sliced into thin rings
salt, generous pinch
1⁄2 white onion, diced
2 cloves garlic
1 tsp cumin seeds, lightly crushed
1 tsp coriander seeds, lightly crushed
1 tin diced tomatoes, 400 g
4 tbsp chermoula, plus extra to serve, see my recipe
1 tin chickpeas, 400 g, thoroughly rinsed and drained
3 tbsp mint, thinly sliced
3 tbsp coriander (cilantro), thinly sliced
Chermoula Hummus
2 tbsp chermoula, see my recipe
1 tin chickpeas, 400 g, thoroughly rinsed and drained
1 clove garlic
1⁄2 lemon, zested, juiced
2 tbsp hulled tahini
2 tbsp iced water, you may need more depending on thickness of hummus
salt, to season
black pepper, freshly ground, to season
To Serve
flatbreads, to serve
coriander sprigs (cilantro sprigs), to serve
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Method 5
Make the hummus by adding the , , , lemon juice and zest, , and to a food processor and blitzing until smooth and creamy. If your hummus seems too thick and grainy, add more iced water, 1 tablespoon at a time, until the desired consistency is achieved. Season with salt and freshly ground black pepper.
Add 4 tablespoons of the olive oil to a frying pan over low heat. Add the and a generous pinch of salt. Cook, stirring regularly, until the leeks are soft and caramelised with a few lovely bits of fired char here and there, up to 25 minutes.
While the leeks are cooking, place another frying pan over medium–low heat. Once hot, add the remaining . Add the diced and cook, stirring regularly, for 5–8 minutes or until soft and translucent. Add the , , and and cook for another minute.
Add the , and and simmer for 20 minutes. Add the , stir gently to incorporate and cook until warmed through.
Add the hummus to a serving plate. Drizzle with and season with salt and pepper. Add the chickpea chermoula mixture to the centre, scatter with a few coriander sprigs. Serve with additional and flatbreads for swiping.
Katrina Meynink's tips
Time Saving Hacks:
Use store-bought hummus.
Tinned chickpeas are always fine. Honestly, if you have the forethought to soak, I commend you. For the rest of us – grab thy tin with pride.
