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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.
Source: Patricia Kyritsi Howell, Blacks Creek, Rabun County (Entered by Patricia Kyritsi Howell)
Servings: Appetizer for 6. Decadent splurge for 2.
Ingredient keywords: Jerusalem, tahini, water, cumin, garlic, sea, lemon, olive
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