Celery-root hummus

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:


  • 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)


  • 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

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