Roasted Celery Hummus

Name: Roasted Celery Hummus
Ingredients: 4 ? stalks of celery, trimmed and cut into 1 cm pieces (about 1 cup); 5 tablespoons olive oil (preferably EV); 2 pods of garlic; 1 green serrano chili, minced (optional); 1 cup cooked chickpeas; 1/3 cup tahini; 2 tablespoons fresh lime or lemon juice; 1 teaspoon salt or to taste; 1 tablespoon minced parsely

9 ingredients

8 steps

Ingredients

4 ? stalks of celery, trimmed and cut into 1 cm pieces (about 1 cup)
5 tablespoons olive oil (preferably EV)
2 pods of garlic
1 green serrano chili, minced (optional)
1 cup cooked chickpeas
1/3 cup tahini
2 tablespoons fresh lime or lemon juice
1 teaspoon salt or to taste
1 tablespoon minced parsely

Directions

1

Place the celery in a baking dish.
2

Drizzle with 2 tablespoons of oil
3

Place the two pods of garlic in a corner of the dish and scatter with the chili.
4

Bake in a 350 degree oven for 45 minutes.
5

Place the chickpeas in the blender.
6

Add in the hot roasted celery and other vegetables, with any residual oil into the blender.
7

Add in the tahini, lime or lemon juice, salt and blend for 3-4 minutes until nice and smooth.
8

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