This dip is a wonderful combination of seasonal flavours, with leek, dates, tahini, lemon, and sumac creating a delightful mix of tastes. It’s perfect for festive occasions and truly worth trying! This recipe is from Bettina’s kitchen, featured in her new book Celebrate.
Takes
Serves
Ingredients
1baguette(sliced into rounds, or 4-6 slices of sourdough, halved)
For the Leek and Tahini Dip:
3leeks
3-4tbspolive oil
4dates(pitted and torn)
3-4tbsptahini
2tspground sumac
Salt and pepper(to taste)
For the Green Oil:
30gflat-leaf parsley(chopped)
2garlic cloves
3-4tbspolive oil
To Serve:
Pine nuts
Drizzle of olive oil
Instructions
Preheat the Oven:Preheat your oven to 180°C (350°F).
Prepare the Leeks:Cut the leeks in half lengthwise and rinse thoroughly, especially the green parts, to remove any hidden sediment. Thinly slice the leeks, including the green part.
Cook the Leeks:Heat a large saucepan over high heat. Once hot, add 3-4 tablespoons of olive oil and the sliced leeks, along with a generous pinch of salt. Fry the leeks for about 5 minutes, stirring regularly. Lower the heat to medium and cook for another 15 minutes, stirring occasionally, until the leeks are soft and caramelised.
Make the Green Oil:While the leeks are cooking, place the parsley, garlic, and 3-4 tablespoons of olive oil in a blender or food processor.Blend until smooth and vibrant green. You can also use an immersion blender if preferred.
Toast the Bread:Slice the baguette (or sourdough) and spread some of the green oil onto each piece. Place them on a baking tray and bake in the preheated oven for about 5 minutes until lightly toasted.
Make the Dip:When the leeks are ready, transfer them to a food processor along with the torn dates, tahini, sumac, and a squeeze of lemon juice. Pulse the mixture until you have a chunky dip. Be careful not to over-blend; you want some texture to the dip.
Assemble and Serve:Spread the leek and tahini dip onto a large plate or in a serving bowl. Arrange the toasted bread around the dip. Sprinkle with pine nuts and drizzle with olive oil for an extra touch of richness. Enjoy!
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