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Jerusalem Artichoke Hummus
Source: Patricia Kyritsi Howell, Blacks Creek, Rabun County (Entered by Patricia Kyritsi Howell)
This is a riff on traditional Middle Eastern hummus (usually made with garbanzo beans) that my friend Rianne and I came up with during a Thanksgiving cooking frenzy using Mill Gap Farm Jerusalem Artichokes.
Use at least 3 cloves of garlic unless you love garlic, then add 6 cloves.
This is a nice appetizer served with corn chips or pita bread and wine, or you can use it on sandwiches. Slather the hummus on bread with a slice or two of provolone cheese, roasted red peppers, red onions and lettuce.
Serves: Appetizer for 6. Decadent splurge for 2.
Step by Step Instructions
- Clean chokes thoroughly, cutting into pieces as needed to remove all dirt. Place in a saucepan, cover with water and add a pinch of salt. Bring to a boil and cook until you can pierce the largest choke with a fork. Drain in a colander. While the chokes are cooking, mix the tahini and warm water together with a fork in a small bowl. Set aside.
- In a food processor (fitted with chopping blade) or blender, process the cooled chokes until coarsely chopped.
- Add the garlic, cumin, lemon and tahini/water, pulse to mix together. Mixture will still be thick, just pulse several times to combine ingredients as well as you can.
- Start the motor running and begin to add the lemon juice in a steady stream. Add about half the lemon juice, then add about half the olive oil always pouring in a slow steady stream as the motor runs. Alternate between lemon juice and olive oil until both are gone. If the mixture is still too thick, add a tablespoon of warm water (one at a time) until the mixture moves freely and looks smooth and creamy.
- Taste and adjust seasoning as needed, you may need a bit more cumin or lemon to give it a tangy flavor. If you can let the mixture sit in the fridge for an hour or two before serving, the flavors blend together a bit more. Stir well before serving in a flat wide bowl. Pour some olive oil over the hummus and sprinkle with paprika and toss in a few olives. Serve with chips or pita bread.
Comments added by fellow market members.
Thanks to Chuck and Aye for growing Jerusalem Artichokes for the market!
AWESOME, AWESOME, AWESOME! I love my chickpea hummus, but have never even eaten Jerusalem Artichokes. I made this and it is every bit as good as chickpea hummus, and a wonderful, different version! Thanks for sharing-