This walnut-free meze is made by boiling finely chopped celery stalks, blending them until smooth, and balancing the flavor with garlic-infused olive oil. Getting the right texture takes careful boiling and draining.
Boil the finely chopped celery stalks in salted water for 5 minutes and drain. Transfer them to ice water immediately.
Drain the cooled celery stalks thoroughly and process them in a food processor until smooth.
Mix the spread with the olive oil, crushed garlic, lemon juice, and salt. Refrigerate for 10 minutes.
Transfer the celery stalks to ice water immediately after boiling; otherwise, they may lose their color and the spread may turn grayish. Do not add too much water when blending, or the spread will become runny. This recipe contains no common major allergens.
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