Make Ahead

Celery Root Hummus

October 20, 2010
0 Ratings
  • Makes 2 1/2 cups
Author Notes

It’s amazing to me how ubiquitous hummus has become in the last 10 years. I remember making it from scratch as a child to be served to guests when they’d come over (alongside this delicious, buttery, puff pastry-encased, baked brie…), and then all of a sudden it was in every super market…everywhere. A cultural explosion of sorts with every variation you could ask for: roasted garlic, salsa-infused, greek olive, or roasted red pepper…Nowadays, it’s been further gourmet-ified, and I’ve seen chickpeas substituted with everything from avocado to squash.

I love the freshness and flavor that comes from the farmers’ market – thus my version of hummus uses seasonal celery root, a fantastic Fall, root vegetable. It looks pretty scary but, once you get passed peeling it, it cooks up quickly and easily to delicious results.

I adore basic hummus, but sometimes it just sits like a weight in my stomach. It can be really heavy at times, so I decided to forgo chickpeas altogether, which actually resulted in the lightest, fluffiest hummus I’ve ever eaten. The celery root provides a gently sweet, tangy, celery-like flavor that blends seamlessly with the sesame tahini, garlic, and lemon juice. The cumin and cayenne give it smokiness and kick, and the result is a beautiful incarnation of hummus that was incredible slathered on a bit of pita. Enjoy!

What You'll Need
  • 2 baseball sized celery roots, peeled and cut into a 3/4” dice (approximately 3 ½ cups)
  • 1 tablespoon butter
  • 3 garlic cloves
  • 1 1/2 tablespoons tahini
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon salt
  • juice of half a lemon
  • extra virgin olive oil
  • paprika
  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. 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. 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. 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!

See what other Food52ers are saying.

  • monpeasch
  • TheWimpyVegetarian
  • healthierkitchen
  • aliyaleekong
Chef, Author - Exotic Table: Flavors, Inspiration & Recipes from Around the World to Your Kitchen, Mom to a chickadee ?

5 Reviews

monpeasch December 13, 2014
Very nice indeed. I got a celery root in my weekly farmer basket and had no idea what to do with it. This dish is very tasty and there's the spice from the cayenne. Though I did add half the amount of cumin and cayenne called for. I'm not crazy about cumin and my palette is sensitive to spice. It has a lovely, light and creamy texture - not dense like traditional hummus. Thanks for the recipe!
TheWimpyVegetarian October 20, 2010
I have a bulb of celery root in the frig needing to be used, so this is perfect timing for you to post this! Looks like a great way to do hummus.
aliyaleekong October 20, 2010
Thanks, ChezSuzanne! It's seriously so light and fluffy. Seasonal is the way to go! :)
healthierkitchen October 20, 2010
Interesting idea - will have to try this!
aliyaleekong October 20, 2010