Lectins in legumes make them hard to digest for many people and unfortunately I am one of them. So for the sake of having peace in my gut, I was looking for an alternative for hummus which is one of my favorite spreads for veggies. I've been enjoying oven-grilled celery root with a bit of tomato paste and my seaweed tartar and that kind of brought on the idea of making a celery-root hummus. And it turned out to be a keeper!
This is what you need if you want to make it:
INGREDIENTS:
middle-sized celery root (or half of a bigger one) - if you want to use frozen, I'd say about 400g
1 TBSP sunflower butter or tahini
3-4 TBSP olive oil
juice of half a lemon
1 tsp cumin seeds
Sea salt to taste
some filtered water (add it at the end and see how much you want for ideal consistency)
PREPARATION:
peel celery root, cut in halves or cubes and place in an oven-safe dish
rub sea salt and olive oil just to cover the pieces
bake for about 40 minutes @190°C or until soft (use a fork to check if the inside is soft)
let cool
place cooled celery root and all other ingredients in a blender and mix
store in a glass jar in the fridge for up to 5 days