Pan-Seared Leeks With Red Pepper and Chickpea Spread, Toasted Pine Nuts and Lemon Oil Recipe

Ingredients

• 300ml of olive oil
• 4 lemons
• 1 tin of chickpeas, drained with aquafaba reserved
• 400g of roasted red peppers, drained
• 20g of tahini
• 200ml of olive oil
• 1 lemon, juiced
• 1 garlic clove
• 1 tsp smoked paprika
• 1 pinch of salt, to taste
• 1 pinch of freshly ground black pepper, to taste
• 2 tbsp of olive oil
• 3 large leeks
• 100g of unsalted butter
• 1 handful of toasted pine nuts
• 1 lemon, zested
• 1 pinch of chilli flakes
• 1 pinch of black sesame seeds