Hummus in Hebrew is chickpea so this isn’t hummus. It’s legume free (so no farts or bloated stomach side effects) but is made like hummus and have the same texture. Different flavor though, not tastier than hummus – Hummus is hummus – but more earthy and complex. You can skip the croutons and only drizzle olive oil and garnish with herbs.
It’s important to use a good Middle Eastern tahini. A good tahini is made in an old-fashion way, which when 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.