Roasted Celery Hummus

1. 1

   Place the celery in a baking dish.

2. 2

   Drizzle with 2 tablespoons of oil

3. 3

   Place the two pods of garlic in a corner of the dish and scatter with the chili.

4. 4

   Bake in a 350 degree oven for 45 minutes.

5. 5

   Place the chickpeas in the blender.

6. 6

   Add in the hot roasted celery and other vegetables, with any residual oil into the blender.

7. 7

   Add in the tahini, lime or lemon juice, salt and blend for 3-4 minutes until nice and smooth.

8. 8

   Remove from the blender into a bowl, stir in the remaining 3 tablespoons of Olive oil and the minced parsley.

* Per serving · 4 servings · Values may vary.

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