Recipe

CELERIAC DIP With TAHINI & ROASTED TOMATOES⁠

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CELERIAC DIP with TAHINI & ROASTED TOMATOES⁠

A creamy hummus alternative showing much love to the knobbly celeriac. ⁠

INGREDIENTS:⁠
– 1, Celeriac (Peeled, chopped and steamed/boiled)⁠
– 1, Garlic clove chopped⁠
– 1/4 cup, Tahini⁠
– 1/2, Lemon (Juiced)⁠
– 1 cup, Mixed small tomatoes⁠
– 1-2 tsp, Cumin powder⁠
– 1 tbsp, Olive oil⁠
– 2, Rosemary sprigs⁠
– Sea salt⁠

METHOD:⁠
– Roast the tomatoes in the oven with a drizzle of olive oil, rosemary, salt and a little bit of cumin sprinkled over. ⁠
– While the tomatoes are roasting prepare the dip. In a high speed blender add the celeriac, garlic, tahini, lemon juice, 1 tsp cumin powder & a sprinkle of salt. Blend until smooth. Taste and if needed add more lemon juice, salt or cumin.⁠

TO SERVE:⁠
– Place a few dollops of dip in a bowl.⁠
– Bundle the warm tomatoes on top and drizzle with olive oil.⁠
– Serve with toasted pita breads.⁠

That’s it!⁠
Enjoy⁠



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