It’s not really hummus, but what else do you call a smooth puree of something mixed with tahini, lemon, garlic, salt and oil?
Cooked my celery root till very soft in just enough salted water to cover it. Drained it then ran it over with the stick blender and squoze in half a lemon, and put in a couple of dollops of the Sabra “tahini sauce” which is essentially hummus-makings in a tub. The lazy home cook’s version of the silky delectableness available at Sofra.
Freaking fantastic. Yums.