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.
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.