Pan-Seared Spring Vegetables on Labneh Hummus
We suggest serving this hearty appetizer with cucumber and carrot slices or toasted pita bread to make the perfect vegetarian starter for spring celebrations. Any Middle Eastern market should stock labneh, which is similar to a thick, tangy yogurt, as well as the seasonings Aleppo pepper and za’atar, which are ubiquitous in cooking of the Mediterranean areas of the Middle East. While you’re there, pick up some hummus as well, unless you’d prefer to make your own from scratch.
Ingredients:
For the Aleppo pepper oil:
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- 1 Tbs. Aleppo pepper
For the labneh hummus:
- 1 cup (8 oz./250 g) labneh
- 1/2 cup (4 oz./125 g) hummus
- 2 Tbs. crème fraîche (optional)
- 1 small garlic clove, minced
- 1 tsp. za’atar
- 1 tsp. smoked paprika
- 1/2 tsp. ground cumin
- Kosher salt
For the vegetables:
- Vegetable oil
- 1/2 fennel bulb, trimmed, cored, and cut into 1/2-inch (12-mm) wedges
- 1 small leek, white and light green portions, rinsed well and sliced 1/2-inch (12-mm) thick on the diagonal
- 1/2 lb. (250 g) wild mushrooms, trimmed, left whole if small and sliced into 1-inch (2.5-cm) pieces if large
- 3 large garlic cloves, coarsely chopped
- 1/2 tsp. smoked paprika
- 3 Tbs. white wine
- 2 Tbs. chopped fresh dill
- Juice of 1/2 lemon
- Kosher salt and freshly ground pepper
Chopped fresh dill for garnish- Flaky sea salt
Directions:
To make the Aleppo pepper oil, in a large fry pan over medium-high heat, warm the olive oil and Aleppo pepper just until the pepper begins to sizzle, about 30 seconds. Immediately remove from heat, transfer to a heatproof bowl and let cool while preparing the vegetables. Wipe out the pan and set aside.
To make the labneh hummus, in a bowl, stir together the labneh, hummus, crème fraîche, garlic, za’atar, paprika, cumin and kosher salt to taste. Cover and refrigerate. The mixture can be stored for up to 2 days. Remove from the refrigerator to let come to room temperature at least 20 minutes before serving.
To prepare the vegetables, using the same fry pan over medium-high heat, warm 1 Tbs. of vegetable oil. Once it hot, add the fennel and sear, turning occasionally, until golden brown on all sides, 5 to 7 minutes. Transfer the fennel to a plate and cover to keep warm.
In the same fry pan, warm another 1 Tbs. vegetable oil, add the leeks and sear, turning occasionally, until golden-brown and translucent, 2 to 3 minutes per side. It is okay if the leeks begin to separate. Add leeks to the plate with the fennel.
In the same fry pan, warm another 1 Tbs. vegetable oil. Working in batches if necessary to avoid crowding the pan, add the mushrooms in a single layer. Let the mushrooms cook, without stirring, until browned on the bottom, about 1 minute. Flip the mushrooms and continue cooking, shaking the pan as needed, until the mushrooms are browned all over, 3 to 5 minutes.
Return the fennel and leeks to the pan with the mushrooms and stir in the garlic and paprika. Continue to cook, stirring occasionally, just until fragrant, about 30 seconds. Add the wine and cook, stirring occasionally, until the liquid is mostly evaporated, about 1 minute.
Remove from heat. Stir in the dill, lemon juice, and kosher salt and pepper to taste.
To serve, spoon the labneh hummus onto a plate or bowl and spread it with the back of a spoon to create swirls. Spoon the vegetables over the labneh hummus. Drizzle with the Aleppo pepper oil as desired, and garnish with fresh dill and a sprinkle of flaky salt. Serve immediately. Serves 4 to 6.
Williams Sonoma Test Kitchen
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