Jerusalem Artichoke Hummus

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.

Enjoy!

Source: Patricia Kyritsi Howell, Blacks Creek, Rabun County (Entered by Patricia Kyritsi Howell)
Serves: Appetizer for 6. Decadent splurge for 2.
Vegan!

Ingredients

Step by Step Instructions

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

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