Move over chickpeas, celery root is here.
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.
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.
Serve hummus warm or cold with a drizzle of olive oil, and garnish with parsley and sprinkle of paprika.