Name: Hummus with Chickpea and Leek Topping
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 4 to 6 appetizers
Ingredients: 2 garlic cloves, chopped; 1 can (14 oz/398 ml) chickpeas, rinsed and drained; 2 tbsp (30 ml) olive oil, plus more for serving; 1 tsp curry powder, plus more for serving; 1 leek, green part, washed, patted dry and diced; 1 tbsp (15 ml) lemon juice; 1 container (450 g) store-bought hummus; 10% or Greek yogurt, to taste; Pita or naan bread

Ingredients

- 2 garlic cloves, chopped
- 1 can (14 oz/398 ml) chickpeas, rinsed and drained
- 2 tbsp (30 ml) olive oil, plus more for serving
- 1 tsp curry powder, plus more for serving
- 1 leek, green part, washed, patted dry and diced
- 1 tbsp (15 ml) lemon juice
- 1 container (450 g) store-bought hummus
- 10% or Greek yogurt, to taste
- Pita or naan bread

Preparation

- In a non-stick skillet over high heat, soften the garlic and chickpeas in the oil for 2 minutes. Add the curry powder and cook for 1 minute while stirring. Add the leek and cook for 2 minutes, stirring often. Drizzle with the lemon juice. Season with salt and pepper.
- Spread the hummus out along the bottom of a shallow dish, making decorative waves in the surface with a spoon. Top with the chickpea and leek mixture. Garnish with yogurt. Sprinkle with curry powder and drizzle with olive oil. Serve with warmed pita or naan bread.

Hummus with Chickpea and Leek Topping

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Ingredients

Preparation

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