Jerusalem Artichoke Hummus

Ingredients

• 1 pound fresh Mill Gap Farm Jerusalem Artichokes
• 1/4 cup tahini (sesame paste)
• 1/2 cup warm water
• 1/2 teaspoon cumin powder (add more to taste)
• 3 to 6 cloves fresh garlic, chopped
• 1/2 teaspoon sea salt
• 1/2 cup lemon juice
• 3/4 cup extra virgin olive oil

Instructions

1. 1
   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.
2. 2
   In a food processor (fitted with chopping blade) or blender, process the cooled chokes until coarsely chopped.
3. 3
   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.
4. 4
   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.
5. 5
   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.