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.

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.

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.

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.