Roasted Celery Hummus

VeganVegetarian
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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 ⓘ

Instructions

  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.

Nutrition & Diet Analysis (per serving)

493 kcal 25% DV
Protein Fat Carbs

Macronutrients

Protein 8.5g 17% DV
Total Fat 41.8g 54% DV
Carbs 25.3g 9% DV
Fiber 5.2g 19% DV
Sugar 2.3g 5% DV

Electrolytes

Sodium 9898mg 100% DV
Potassium 184.3mg 4% DV

Vitamins & Minerals

Vitamin A 4.8mcg 1% DV
Vitamin C 7.4mg 8% DV
Vitamin D 0.1mcg
Calcium 137mg 11% DV
Iron 2mg 11% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

fresh lime salt garlic chickpeas olive oil tahini

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