Earlier this year I tried making hummus, and there has been no going back. It was one of those things that is so worth making at home. I always cook my own beans and lentils, I think that it is not a difficult thing to do and adds in a huge depth of flavor to anything. But again, as with everything, if you do not have the time or interest this can be made with canned beans thoroughly washed and the salt needs to be adjusted accordingly. I ended up trying this roasted celery on a whimsy, since I had a lot of celery on hand.
The recipe ended up with a nice mild flavor, but it took a lot of blending to get the celery to break down into a nice smooth textured paste to work with the hummus.
—Rinku Bhattacharya /Spice Chronicles
1 large cup
? stalks of celery, trimmed and cut into 1 cm pieces (about 1 cup)