This Mediterranean Bean Dip is crafted with creamy white beans dressed hummus-style with a rich flavor of roasted leek and garlic. Perfect for the holidays or friendly gatherings.
I just know you are going to love it. ♡
This Bean Dip is such an indulgence without the guilt. Without a doubt, crusty artisanal bread used as a dipping vehicle is a definite must—though one could scoop with cucumbers and carrot sticks…
Furthermore, because we eat seasonally over here in Turkey, I have to enjoy certain ingredients for a window of time. Right now, it’s all about winter cruciferous vegetables and the onion family. My favorite. So I thought, why not make a delectable dip out of one of them? Freshly roasted leek is the star ingredient here.
Canned white beans are a bit overly expensive here so I always use the dried stuff. If I’m lucky, I can find fresh white beans straight from their cozy pod at my local pazaar. They’re the best fresh and tend to be larger (since they didn’t shrink during the drying process) and cook up fork-tender within 30 minutes max!
However, on the flip side of things, I’ll be using good ol’ dried beans that have been soaked overnight then boiled till tender.
After spreading the dip onto a plate it’s essential to drizzle extra virgin olive oil right into the deep pressed in smudges. Sprinkle in classic Mediterranean dried spices like paprika, mint, and oregano.
I like to add something warm alongside something cold. It’s an amazing contrast. After drizzling the olive oil, and sprinkling on the spices, I top it with straight-from-the-fridge cold, small diced tomatoes, and warm pan-fried leeks—just to let those know what’s inside.
Without further ado, let’s move on to the dip recipe. I hope you enjoy this recipe as much as my friends and family have.
More Crave-worthy Recipes
- Labneh Cheesecake Bars (gluten-free)
- Addicting Eggplant Meze with Garlic Yogurt
- Pistachio Date Balls with Chocolate
Garlicky Mediterranean Bean Dip with Roasted Leek
Preheat the oven to 370°F.
Meanwhile, grab your leek and cut off the woody tops. Slice in half and run cold water through the many layers to ensure there is no dirt. Place the leek on a baking sheet lined with foil or parchment paper. Season with a drizzle of olive oil, salt, and pepper.
Grab the garlic. Put them into foil with a drizzle of olive oil, salt, and pepper (to taste). Lightly foil the garlic into a ball. Place the garlic next to the seasoned leeks. Bake for 30 minutes or until the leeks have slightly brown edges. When ready, grab the leeks and garlic from the oven and set them aside to cool.
Finally, add the rinsed white beans to a blender or food processor along with the roasted leek. Squeeze the roasted garlic directly into the blender straight from their roasted skin. Then add the spices, zest, and juice of one lemon, and olive oil. Blend until smooth and creamy.
Once a creamy texture is reached, taste to add any additional seasoning like salt and pepper. Spread the dip onto a plate and add a drizzle of olive oil, more dried spices like mint, oregano, and paprika, diced tomato, and pan-fried leeks (optional). Enjoy warm or cold with your favorite dipping vehicles.
To add pan-fried leeks as a topping simply cut off the woody tops, slice in half, and since out any dirt in-between the layers.
Then slice the leeks and pan-fry them over medium-high heat with a drizzle of olive oil, salt, and pepper. Cook until brown.