Fluffy Leek Dip with greens
2-4
30 minutes
Sweet leeks, silky beans, bright greens and a sunny hit of Mellow Yellow Chilli Oil – this superb summery dip is just the ticket for warmer days and is beautiful served with homemade flatbreads.
Our Mellow Yellow Cold Pressed Rapeseed Oil brings a lovely buttery flavour to the leeks, whilst the Chilli Oil is the perfect finishing touch – bringing an extra zing to the dish that ties all of the flavours together.
Method
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1
Caramelise the leeks: Heat the rapeseed oil in a large pan over medium-low heat. Add the leeks with a pinch of salt and cook slowly for 10-15 minutes, stirring occasionally, until soft, sweet and lightly golden. Add the garlic and thyme for the final 2–3 minutes.
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2
Make the fluffy base: Add the leeks, butter beans, tahini, lemon juice, olive oil, salt and water to a blender. Blend until smooth, light and airy.
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3
Cook the greens: Quickly sauté your greens in a little oil for 2–3 minutes until just wilted. Finish with lemon and a good grinding of salt & pepper.
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4
Assemble: Spread the fluffy leek dip onto a plate or bowl. Top with greens, then drizzle generously with Mellow Yellow Chilli Oil.
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5
Serve with any extra greens, fresh leaves, lemon slices and some homemade breads. Our simple flatbreads, sourdough or sea salt & rosemary focaccia are all excellent accompaniments to swoop through this dip!
Ingredients
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For the caramelised leeks:
2 large leeks, finely sliced
2 tbsp Mellow Yellow rapeseed oil
2 cloves garlic, chopped
1 tsp thyme leaves
Pinch sea salt flakes -
For the dip:
300g butter beans, drained
2 tbsp tahini
Juice ½ lemon
2–3 tbsp rapeseed oil
Water to loosen if needed
Salt to taste -
For the greens:
Handful greens (cabbage, kale, cavolo nero or spinach)
Squeeze lemon juice
Sea salt -
To serve:
1–2 tbsp Mellow Yellow chilli oil
Flatbreads or sourdough
