Celeriac Pancakes with a Creamy Red Lentil Hummus

These celeriac pancakes with a creamy red lentil hummus are a must-try! When it comes to comfort food, I always turn to dishes that warm me up from the inside out. Traditionally, pancakes made with potatoes have been a staple in my kitchen during the colder months, but this year, I wanted to give a modern, healthy twist to a classic favourite. That’s when I came up with this lighter yet equally delicious version.

Celeriac, often overlooked, has this beautiful earthy flavor that reminds me of both celery and parsley, but with the texture of a root vegetable. Swapping out potatoes for celeriac makes this dish not only a lighter alternative but also gives it an added depth of flavour. It’s packed with nutrients like vitamin C, fiber, and antioxidants, making it a great choice for anyone looking to stay healthy during these chilly months.

For the hummus, I decided to add a protein-packed boost by incorporating red lentils. This gave the hummus a lovely creamy texture and a slightly sweet, nutty flavor that pairs so well with the crispy, golden-brown pancakes. The combination of flavors is unexpected yet comforting, perfect for those days when you want to indulge in something hearty but still keep things nutritious.

Why this recipe for Celeriac Pancakes with a Creamy Red Lentil Hummus is a crowd favourite

I shared this recipe on Instagram a while back, and it quickly became one of my most-loved posts. It’s the perfect dish for the season—short days, cold weather, and the craving for comfort foods that also provide the nutrients we need to stay healthy. It’s no surprise it resonated with so many of you, especially those who love experimenting with less common veggies like celeriac. The mix of familiar and new is something I always strive for in my recipes.

What I love about these recipe is that it hits all the marks: it’s easy to make, full of plant-based goodness, and has that cosy feel we all look for during the winter months. Plus, it’s a great dish to serve whether you’re looking for a quick weeknight meal or something a little different to impress friends at a weekend brunch.

The Power of Celeriac and Lentils

Celeriac is one of those vegetables that doesn’t get nearly enough love, but it absolutely should. Often overlooked, it’s incredibly versatile and can be used in a variety of dishes, from soups and stews to roasted or mashed. Plus, it’s an affordable option that adds a unique, earthy flavor to meals without breaking the bank.

Red lentils, on the other hand, are an absolute powerhouse when it comes to plant-based protein. They’re rich in iron and fiber, which can help keep you full for longer. Combining these two ingredients makes for a dish that is not only satisfying but also fuels your body with essential nutrients, making it a perfect meal as we head into the new year with wellness goals in mind.

Celeriac Pancakes with a Creamy Red Lentil Hummus

These delicious celeriac pancakes are paired with a creamy, protein-packed red lentil hummus. A perfect plant-based comfort food for chilly days, this dish is full of flavour, nutrients, and warmth. Celeriac, with its earthy taste, replaces traditional potatoes for a lighter alternative, while red lentils add creaminess and protein to the hummus. 

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Course Main Course

Cuisine European

Ingredients

  

• 1 celeriac peeled
• 2 carrots peeled
• 1 onion finely chopped
• A handful of fresh parsley finely chopped
• 40 g plain flour
• 2 tbsp corn flour
• 2 tbsp olive oil more for frying

For the red lentil hummus

• 240 g dry red lentils cooked
• 4 tbsp tahini
• 1/2 lemon juice
• 1 tsp ground cumin
• 2 clove garlic
• Salt and pepper to taste

Instructions

 

• To make the hummus, in a food processor or blender, combine the cooked red lentils, tahini, lemon juice, ground cumin, garlic, salt, and pepper. Pulse until smooth and creamy. If the hummus is too thick, add a tablespoon of water at a time and process until you reach your desired consistency. 
• Grate the celeriac and carrots using the small shredding holes on a grater. Drain them and set aside. In a bowl, combine the grated celeriac, carrot, onion, plain flour, corn flour, salt, and pepper. 
• Stir in the flax eggs (made by mixing 1 tablespoon of flaxseed powder with 3 tablespoons of water and letting it sit for 10-15 minutes). Mix well and let the batter stand for 5 minutes.
• Heat a large cast iron or nonstick skillet over medium-high heat. Add enough oil to coat the bottom of the pan. Drop heaping tablespoons of batter into the skillet and immediately flatten them into pancakes using the back of a spoon or ladle. Make sure the pancakes are not too close together. Cook until the edges are browned and the bottoms are golden brown. Flip and cook until the other side is browned.

Keyword celeriacpancakes, pancakes, redlentilhummus

A Perfect Comfort Dish for Cold Days

This recipe embodies what I aim to do with every dish I create: turn everyday veggies into something extraordinary. Whether you’re new to cooking with celeriac or have never thought of adding lentils to hummus, this recipe will surprise and delight you. It’s a reflection of how simple, whole ingredients can come together to create something so comforting and delicious, without relying on heavy, processed foods.

I hope you give these Celeriac Pancakes with a Creamy Red Lentil Hummus a try. Enjoy, and don’t forget to share your creations with me—I’d love to see how you make it your own! If you have any questions or need tips along the way, feel free to reach out. I’m always here to help!

Ps. If you’re craving comfort food but want something a little different, these Lazy Tofu Dumplings with Pistachio Breadcrumbs might be the perfect solution. Simple to make, these dumplings are filled with soft, savory tofu and coated with a crunchy, nutty pistachio breadcrumb topping that adds an irresistible texture. 

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