Northern Michigan Recipes: This recipe is a tribute to all the dippers out there—Chip dippers, pita dippers, veggie dippers, and even plain ol' finger dippers. This one's for you. It's for all the times you've blown five dollars on an 8 ounce spread only to eat it in one sitting. (We've been there, you're good.)

But today, today we say no more. No more to the deli counter. No more to our wallets! Today, we're reclaiming our right to serial scooping. We'll start in the shallow waters with a simple, non-intimidating step-by-step guide to homemade hummus. So dust off the food processor in the lazy susan, ya lazy susan. And listen up:

Our foodie friend and locavore blogger Krisitin Celeste combines fresh, naturally flavorful ingredients for easy but delicious eats. In this rendition of hummus, Krisitin infuses wild leeks and pea shoots for a kick that does the ol' one-two on the taste buds. If you thought hummus was yummus before, we're about to Rock. Your. World.

Wild Leek and Pea Shoot Hummus


Garbanzo beans, 15 ounce can Farm fresh local wild leeks
Farm fresh local garlic
Farm fresh local pea shoots
Wild leek infused olive oil (recipe link)
Smoked paprika Sea salt

Ingredient Note: A wide variety of infused olive oils can be purchased at grocery stores, specialty food stores or if you are an adventurous home cook, you can make your own. Regular olive oil may substituted for any infused olive oils used in this recipe.


Rinse beans and place into the glass base of blender. Chop eight leek whites with greens and add to blender. Chop one clove garlic and add to blender. Add one cup pea shoots to blender. Zest lemon, juice lemon; add zest and juice to blender. Add three tablespoon tahini, four tablespoons wild leek oil, one quarter teaspoon smoked paprika and one eighth teaspoon salt to blender.

Place cover on blender and blend for one minute, slowly adding one-three tablespoons water until desired consistency is reached.

Mince one tablespoon leek greens. Plate hummus in a bowl. Make a shallow indentation in the middle of the bowl. Sprinkle the minced leek greens around the indentation and add one half teaspoon wild leek oil to the indentation. Serve hummus sprinkled with a pinch of smoked paprika.

Find more Northern Michigan recipes in the MyNorth Recipe Guide!

Photo(s) by Kristin Celeste Shroeger