Step 1

1 In a large pot over medium heat, heat the oil until shimmering

Step 2

2 Add the onion and cook, stirring, until softened but not browned, about 3 minutes

Step 3

3 Stir in the garlic and cook, stirring, for an additional 30 seconds

Step 4

4 Add the celery root, broth, beans and the salt and bring to a boil

Step 5

5 Reduce the heat to maintain a simmer and cook, covered, until the celery root is very tender, about 20 minutes

Step 6

6 Add the tahini and the lemon juice and, using an immersion (stick) blender, puree until smooth

Step 7

7 (Alternatively, allow the soup to cool, then puree in batches in a blender, then reheat

Step 8

8 ) Add water or additional broth as needed to achieve desired thickness

Step 9

9 Taste and season with more salt and/or lemon juice, if desired

Step 10

10 Garnish with the parsley and pita chips and serve hot