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Celery Root Hummus

Move over chickpeas, celery root is here. 

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 cups


  • 1 large celery root (about 1.5 lbs.), peeled and roughly chopped into two inch pieces
  • 3 garlic cloves, peeled
  • 1/4 cup + 1 tbsp tahini
  • juice of 1 lemon
  • 1 tbsp extra virgin olive oil, plus extra for serving
  • 1 tsp kosher salt
  • 1/4 tsp cumin
  • 1/4 tsp smoked paprika, plus extra for serving
  • chopped parsley for serving


  1. Place the celery root in a pot and cover with cold water. Bring to a boil and simmer for 15 minutes, or until celery root is fork tender. Drain the celery root and reserve water.  

  2. Place the celery root,  tahini, lemon juice, olive oil, kosher salt, cumin, and paprika into a high speed blender or food processor. Blend until silky smooth. If mixture is too thick add 1 tbsp of reserved water at a time until desired texture. 

  3. Serve hummus warm or cold with a drizzle of olive oil, and garnish with parsley and sprinkle of paprika.