Herbed Crostini and Leek and Tahini Dip
This dip is a wonderful combination of seasonal flavours, with leek, dates, tahini, lemon, and sumac creating a delightful mix of tastes.
Ingredients
1 baguette (sliced into rounds, or 4-6 slices of sourdough, halved)
For the Leek and Tahini Dip:
3 leeks
3-4 tbsp olive oil
4 dates (pitted and torn)
3-4 tbsp tahini
2 tsp ground sumac
Salt and pepper (to taste)
For the Green Oil:
30 g flat-leaf parsley(chopped)
2 garlic cloves
3-4 tbsp olive oil
To Serve:
Pine nuts
Drizzle of olive oil
Instructions
1 Preheat the Oven:
Preheat your oven to 180°C (350°F).
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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!
Recipe: Bettinas Kitchen