Hummus in Hebrew is chickpea so this is not really hummus. It doesn’t have any chickpeas. But it’s made like hummus and have the same texture. The flavor is different and, in my opinion, more sophisticated but what is great about this recipe is that it’s legume-free, anyone with digestion problem can eat it. (Legumes make me bloated).
It’s important to use a good Middle Eastern tahini. A good tahini is a tahini that is made in an old-fashion way, where the sesame seeds are stone-ground.
For the hummus
- 1 large turnip or celeriac or parsley root - diced
- ¼ cup tahini butter
- Lemon zest from 1 lemon
- 2 tablespoons lemon juice - ½ lemon
- 1 small garlic clove
- Salt & pepper
- Homemade croutons
- Oregano leaves or any herb you have
- Olive oil
- Put the turnip in a small saucepan and cover with water. Bring to a boil then simmer until tender, about 10 minutes.
- Put the turnip with 2 - 3 tablespoons cooking liquid in a food processor. Add the rest of the hummus ingredients and process until smooth. If the mixture is too stiff add 1- 2 tablespoons water. Taste and correct seasoning.
- To serve: put the hummus in a dip plate, spread it with a spatula or big spoon. Drizzle olive oil, add the toppings and garnish. You can eat this with pita bread, crackers, nachos and even croutons.
- To make the croutons: dice a few slices of stale bread. Put on a baking tray, drizzle with olive oil, sprinkle some salt and bake at 400F/200C for 10 - 15 minutes.