Toss together leeks, potatoes, salt, 3 tablespoons reserved bacon drippings, and 1/4 teaspoon pepper on a large rimmed baking sheet. Arrange vegetables in a single layer, with leeks cut sides down, ...

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Mix well then pour the eggs over the vegetables in the tray. Scatter over the cheese then bake for 20 minutes, or until golden and just set. Cut into slices and serve straight away or cold.

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You could also do this in a blender. Spoon the hummus onto a plate, top with the remaining roast vegetable mixture, then the zhoug. Serve with baked chapatis or flatbreads.