This is an excellent way to spruce up and nutritionally boost an old classic like chickpea hummus. Join us this Earth Health month in exploring new flavors that are good for our health and the health of our planet!
Cuisine Vegan
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 2People
Ingredients
175gCanned Chick Peas
1Small Fennel Bulb
100gCelery Root
35mlWater
20mlFreshly Squeezed Lemon Juice
20gTahini
15mlExtra Virgin Olive Oil
3gFresh Garlic(Minced)
1gTurmeric Powder
Black Pepper(To Taste)
Sea Salt(To Taste)
Instructions
Peel your celery root and cut into small cubes.
Cut and core out your fennel bulb and cut into large cubes.
Toss both your celery root and fennel in a tablespoon of olive oil, and roast in the oven at 375 degrees for 30 -35 min or until they are soft and lightly caramelized.
Blend chickpeas, along with the roasted vegetables in your food processor until smooth, use water, lemon juice and olive oil to help the blending.
Add the tahini, garlic, and turmeric near the end and serve with vegetables or crackers!