Happy Wednesday guys! Recipe of the day is Roasted Celeriac Hummus – quick, easy and delicious dip, ready in no time.
It is perfect in salads, wraps and sandwiches so why not make a bigger batch and store in an airtight container in the fridge for up to three days.
I love dipping it with some radishes, celery sticks, carrot sticks and kale chips. Also, a great addition to any salad, making it even tastier and more nutritious.
What you need:
- celeriac
- tinned chickpeas
- garlic
- tahini
- lemon
- olive oil
- cumin
- salt
Here’s how to make this delicious Roasted Celeriac Hummus
Ingredients:
- 1 celeriac, peeled and cut into pieces
- 240g tinned chickpeas, drained (keep the water)
- 1 lemon
- 4 garlic cloves
- 2tbsp tahini
- 100ml olive oil
- 2tsp cumin
- salt to taste
Preparation:
- Preheat the oven to 200°C. Arrange the celeriac pieces and garlic in a baking tray. Drizzle with a bit of olive oil and season with salt to taste. Bake in the oven for about 20 minutes, turning them over halfway. Remove from the oven and let it cool.
- To make the hummus, simple blend everything together – the roasted celeriac and garlic, tahini, squeeze lemon juice, salt and cumin and the water from the tinned chickpeas ( don’t add the whole water at one, firs add a bit and after blending, if necessary add a bit more, I prefer the hummus a bit thicker so I only add a bit of water).
- Serve with some breadsticks, crisps and/or veggie chips.
Enjoy!
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty recipes, coming soon.
Meanwhile, have a tasty Wednesday and keep safe. xx
Here are some more yummy hummus recipes for you to try this Veganuary. 🙂
