Levantine · Starter

Buttermilk Hummus with Celery Root Salad

Name: Buttermilk Hummus with Celery Root Salad
Total time: 11 h 32 min
Yield: Serves 4
Cuisine: Levantine
Ingredients: 190 g dried chickpeas, soaked overnight in 1.4 l water; 1.4 L water, for cooking the chickpeas; 1 pinch baking soda; 1 tsp kosher salt, plus more to taste; 2 cloves garlic, peeled; ¾ tsp sweet Hungarian paprika, divided: 1/2 tsp in the hummus, 1/4 tsp for dusting; ½ tsp ground cumin; 2 tbsp tahini; 1 tbsp extra-virgin olive oil; 90 ml buttermilk, 4 tbsp for the hummus, 1 for the dressing, 1 extra if too thick; 250 g celery root, half of a medium root, peeled, cut into thin matchsticks; 1 tbsp lemon juice, plus 1 tsp, freshly squeezed; 1 tbsp for the hummus, 1 tsp for the dressing; 2 tsp Dijon mustard; 1 tbsp extra-virgin olive oil, for the dressing; 1 tbsp mayonnaise; 2 green onions, mostly the white part, finely chopped; black pepper, freshly ground, to taste; ¼ cup pepitas, roasted; 2 tbsp fresh cilantro leaves, coarsely chopped; 2 leaves large basil leaves, torn into strips; 1 tbsp extra-virgin olive oil, for drizzling

A pale, light hummus made with buttermilk for gentle tang, topped with a crunchy celery root salad dressed in mustard and mayonnaise, toasted pepitas and fresh herbs. A fall dish with a French accent.

YieldServes 4
Hands-on45 min
Total11 h 32 min
Difficulty

Ingredients

Hummus

190 gdried chickpeas, soaked overnight in 1.4 l water
1.4 Lwater, for cooking the chickpeas
1 pinchbaking soda
1 tspkosher salt, plus more to taste
2 clovesgarlic, peeled
¾ tspsweet Hungarian paprika, divided: 1/2 tsp in the hummus, 1/4 tsp for dusting
½ tspground cumin
2 tbsptahini
1 tbspextra-virgin olive oil
90 mlbuttermilk, 4 tbsp for the hummus, 1 for the dressing, 1 extra if too thick

Celery root salad

250 gcelery root, half of a medium root, peeled, cut into thin matchsticks
1 tbsplemon juice, plus 1 tsp, freshly squeezed; 1 tbsp for the hummus, 1 tsp for the dressing
2 tspDijon mustard
1 tbspextra-virgin olive oil, for the dressing
1 tbspmayonnaise
2green onions, mostly the white part, finely chopped
to tasteblack pepper, freshly ground

To serve

¼ cuppepitas, roasted
2 tbspfresh cilantro leaves, coarsely chopped
2 leaveslarge basil leaves, torn into strips
1 tbspextra-virgin olive oil, for drizzling

Diet

Vegetarian (lacto-ovo)
Pescatarian

Contains

Dairy
Egg
Soy
Sesame
Mustard
Celery
Birds' eggs (any)
Legumes (any)
Chickpeas
Pumpkin and squash seeds
Olive
Citrus fruits (any)
Lemon
Nightshades (any)
Bell (sweet) pepper
Chili peppers
Onion family (any)
Garlic
Scallion (green onion)
Cabbage family (any)
Turmeric
Basil
Cilantro / coriander
Black and white pepper
Cumin
Paprika
Lactose
FODMAPs (any)

Taste

Sour / bright
Salty
Umami / savory
Bitter
Richness / fat
Herbal / fresh
Aromatic spice

Texture

Creamy
Crunchy

Equipment

Stovetop
Food processor

Season

Fall

Occasion

Entertaining

Effort

20–45 min active
Over 3 hours total
Difficulty 3
Needs advance prep

Nutrition

Calories: moderate
Protein: moderate
Carbs: moderate
Fat: moderate
Fiber: high
Sodium: moderate

Budget

Budget: moderate

What it costs to shop for

Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.

Method

The method is for members

The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.

Join: $15 a month, with a free first week Already a member? Sign in

Your first week is free. Cancel any time, in one click.