Celeriac and hazelnut ‘houmous’
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Laura Edwards.
Celeriac and hazelnut ‘houmous’
Recipe by Annie Bell
Serves: 6
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
233Kcal
Fat
20gr
Saturates
3gr
Carbs
8gr
Sugars
7gr
Fibre
7gr
Protein
5gr
Salt
0.2gr
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Ingredients
- ½ celeriac (about 400g)
- 4 tbsp olive oil, plus extra to serve
- 3 echalion shallots, peeled, halved and thinly sliced
- ¼ tsp ground cumin
- 1 x 100g bag blanched hazelnuts
- ½ garlic clove, coarsely chopped
- 2 tbsp lemon juice
- 100g Greek yogurt
- a pinch of paprika, for dusting
- 1 tbsp of finely chopped parsley
Step by step
Get ahead
You can make the houmous up to 6 hours ahead, cover and chill until required. Stir before serving and if it has thickened, you may need to add a couple of tablespoons of water.
- Peel the celeriac, cut it into 3-4cm wedges and finely slice. Heat 3 tablespoons of the olive oil in a large saucepan over a medium heat and fry the shallots for a few minutes until softened, stirring frequently. Add the celeriac, season and continue to fry for 7-8 minutes, stirring, until golden, then stir in the cumin.
- Add 75ml kettle-hot water, cover and cook over a low heat for 5 minutes more, until tender.
- Whiz the hazelnuts in a food processor for 5 minutes or until they turn into a thick paste; scrape down the sides from time to time. Add the pan contents, the garlic, the lemon juice and remaining oil; whiz again to combine. Leave to cool for 15 minutes; add the yogurt, whiz again and season.
- Transfer the mixture to a bowl. Drizzle with oil, dust with paprika and scatter over a little parsley, before serving with crudités, toasted pitta, olives and/or pickled chillies.
