Roasted Celery Hummus

• 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
• 1 tablespoon minced parsely

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.

stalks of celery, olive oil, garlic, green serrano chili, chickpeas, tahini, fresh lime, salt

Taken from food52.com/recipes/16517-roasted-celery-hummus (may not work)