If you’re looking for a simple yet flavorful meal that feels both indulgent and nourishing, this Bean Hummus and Roasted Leeks on Toast is the perfect choice.
The creamy hummus, made with cannellini beans, gets an umami boost from miso paste, while the roasted leeks add a rich, caramelized depth. All of this comes together on a crispy slice of bread for the ultimate combination of textures and flavors.
I am obsessed with leeks and this is my favourite way to cook them, so they get super soft and buttery.
What You Need
Bread: Any type of bread works well—sourdough, whole grain, or a rustic country loaf. Choose something sturdy to hold the toppings.
Leeks: The white and light green parts are ideal for roasting until tender and buttery, while the darker green tops can be used up for a flavorful garnish.
Olive Oil: Helps the leeks caramelize and adds a rich, smooth flavor. You can substitute with another neutral oil like avocado oil.
Cannellini Beans: These create a smooth and creamy hummus, but you can use chickpeas or butter beans as an alternative.
Miso Paste: Adds depth and umami. White miso is best for a mild flavor, but you can use any type.
Tahini: Provides a nutty richness and helps create a creamy texture. If you don’t have tahini, try almond butter or sunflower seed butter.
Lemon Juice: Balances the flavors with acidity. Apple cider vinegar can be used as a substitute.
Ice Cube: Helps create an extra smooth and fluffy texture when blending. You can use ice cold water
Bean Hummus And Roasted Leeks On Toast – Instructions
Roast the Leeks
Preheat your oven to 220°C/425°F (static)
Wash the leeks. Separate the whiter parts of the leeks from where the darker tougher bits start.
Separate the darker green leaves, discarding any with a thick white base. Wash them thoroughly, making sure to open the layers, as dirt tends to get trapped inside.
Cut the lighter parts of the leeks into chunks, then slice them in half lengthwise.
Place the chunks cut-side down on a baking tray, drizzle with olive oil, salt, and pepper. Brush them to make sure the olive oil coats all parts.
Chop the darker outer parts of the leeks thinly, season with olive oil, salt and pepper and raost them in a separate tray until they crisp up perfectly for a flavorful topping (Check on them as they might cook faster).
Roast for 30-40 minutes, until the top and bottom are turning golden brown.
Once roasted, gently peel away the top layer of the leeks chunk to reveal the tender, buttery leeks underneath.
Make the Bean Hummus
Add the drained cannellini beans to a blender or food processor. Add the miso paste, tahini, lemon juice, ice cube, salt, and pepper.
Blend until smooth, adding a splash of the reserved bean water as needed to reach your desired consistency.
Taste and adjust seasoning as needed. If you prefer a tangier hummus, add a little more lemon juice.
Assemble the Toast
Toast the bread slices until golden and crispy. Spread a generous layer of the bean hummus on each slice. Top with the roasted leeks, arranging them evenly across the toast. Sprinkle with the darker roasted leek for added texture and flavor.
Drizzle with a little more olive oil and sprinkle with black pepper for extra flavor.
Why You’ll Love This Recipe
Creamy and Flavorful: The cannellini bean hummus is ultra-smooth and packed with umami from the miso and tahini.
Perfectly Roasted Leeks: Caramelized leeks bring a mild sweetness and a slightly smoky touch that pairs beautifully with the hummus.
Simple Ingredients, Big Flavor: With just a few pantry staples and fresh leeks, you can create a super delicious meal.
DID YOU MAKE THIS RECIPE?
If you try this Bean Hummus And Roasted Leeks On Toast, I would love to know how they turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Bean Hummus And Roasted Leeks On Toast
Equipment
Ingredients
- 2 slices of bread
- 2 small leeks
- Extra virgin olive oil
- Salt
- Pepper
Bean Hummus
- 1 can cannellini beans
- 1 tsp miso paste
- 1 tbsp tahini
- 1/2 tbsp lemon juice
- 1 ice cube
- Salt and pepper
- Some of the cannellini water to help blending
Instructions
Roast the Leeks
- Preheat your oven to 220°C/425°F (static)
- Wash the leeks. Separate the whiter parts of the leeks from where the darker tougher bits start.
- Separate the darker green leaves, discarding any with a thick white base. Wash them thoroughly, making sure to open the layers, as dirt tends to get trapped inside.
- Cut the lighter parts of the leeks into chunks, then slice them in half lengthwise.
- Place the chunks cut-side down on a baking tray, drizzle with olive oil, salt, and pepper. Brush them to make sure the olive oil coats all parts.
- Chop the darker outer parts of the leeks thinly, season with olive oil, salt and pepper and raost them in a separate tray until they crisp up perfectly for a flavorful topping. (Check on them as they might cook faster).
- Roast for 30-40 minutes, until the top and bottom are turning golden brown.
- Once roasted, gently peel away the top layer of the leeks chunk to reveal the tender, buttery leeks underneath.
Make the Bean Hummus
- Add the drained cannellini beans to a blender or food processor. Add the miso paste, tahini, lemon juice, ice cube, salt, and pepper.
- Blend until smooth, adding a splash of the reserved bean water as needed to reach your desired consistency.
- Taste and adjust seasoning as needed. If you prefer a tangier hummus, add a little more lemon juice.
Assemble the Toast
- Toast the bread slices until golden and crispy. Spread a generous layer of the bean hummus on each slice. Top with the roasted leeks, arranging them evenly across the toast. Sprinkle with the darker roasted leek for added texture and flavor.
- Drizzle with a little more olive oil and sprinkle with black pepper for extra flavor.
