Celery Root Hummus

• 2 baseball sized celery roots, peeled and cut into a 3/4" dice (approximately 3 1/2 cups)
• 1 tablespoon butter
• 3 garlic cloves
• 1 1/2 tablespoons tahini
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne
• 1/2 teaspoon salt
• juice of half a lemon
• extra virgin olive oil
• paprika

1. Place celery root dice in a stock pot and cover with cold water. Bring up to a boil uncovered and boil 13-15 minutes until the celery root is very tender.
2. Using a slotted spoon, transfer celery root into a blender, reserving the cooking liquid. Add butter and let melt. Add garlic cloves, tahini, cumin, cayenne, salt, and lemon juice.
3. Ladle in a bit of the cooking liquid and blend. Continue adding cooking liquid a little bit at a time until desired texture is achieved. It took about 2 full ladles (of a 4 oz. ladle) to get to the puree I desired.
4. Transfer to a bowl and make a well in the center. Pour a little extra virgin olive oil in the well and sprinkle hummus with paprika. I love to eat this warm or cold, so serve as you like!

celery roots, butter, garlic, tahini, cumin, cayenne, salt, lemon, extra virgin olive oil, paprika

Taken from food52.com/recipes/7226-celery-root-hummus (may not work)