This is the celeriac hummus we created for the Te Mana Mutton sandwiches we served at Taste Auckland as part of Hangi Pit Masters in 2018. It makes a great accompaniment to any roast or braised lamb.
|1 Tbsp||Ras el hanout|
|1 tsp||Sea salt flakes|
|1 Tbsp||Olive oil|
|2 tsp||Tahini paste|
|½||Lemon, use the juice only|
|4 Tbsp||Olive oil, not extra virgin|
|½ tsp||Ras el hanout|
For the ras el hanout
- Wash the celeriac well especially near the feathery root. Rub with the first measure of ras el hanout, salt and oil and wrap tightly with foil. Bake at 180C for 1-2 hours, with a deep tray of water in the oven to add steam and moisture. This resembles the hāngī, where the food is wrapped and cooked in a hot, damp environment. The celeriac is ready when a knife goes through very easily.
- Chop the cooked celeriac, skin and all, and weigh it. Add 200g of the celeriac flesh to a blender (the quantities of the other ingredients listed work best with 200g), along with any liquids that are in the foil bag. Add the tahini paste, lemon juice, olive oil and second measure of ras el hanout, and blend until very smooth. If it’s a little thick, add a little more olive oil. Re-season, and serve warm or at room temperature.
For the ras el hanout: Toast the coriander, cumin and cinnamon lightly, grind to a coarse powder. Add the other ingredients and mix well.