Celery Root Hummus

1. 1

   Place celery root dice in a stock pot and cover with cold water. Bring up to a boil uncovered and boil 13-15 minutes until the celery root is very tender.

2. 2

   Using a slotted spoon, transfer celery root into a blender, reserving the cooking liquid. Add butter and let melt. Add garlic cloves, tahini, cumin, cayenne, salt, and lemon juice.

3. 3

   Ladle in a bit of the cooking liquid and blend. Continue adding cooking liquid a little bit at a time until desired texture is achieved. It took about 2 full ladles (of a 4 oz. ladle) to get to the puree I desired.

4. 4

   Transfer to a bowl and make a well in the center. Pour a little extra virgin olive oil in the well and sprinkle hummus with paprika. I love to eat this warm or cold, so serve as you like!

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