Jerusalem Artichokes - Sunchoke Hummus for Chris

[Guest guest]

Hey, Chris. How about making hummus out of some of those 'chokes?

 

Peel, and rinse the chokes. Steam (or boil) until soft/tender when

you pierce with a fork. Drain and pat dry. Chop in even chunks.

 

In the food processor: pulse the sunchoke chunks roughly. Add olive

oil, some lemon juice, garlic, and tahini paste, and ground white

pepper to taste. If you need more flavor, add a sprinkling of cumin,

and dried coriander (powder not leaf).

 

Proportions are to taste, but try this out:

3 cups (or so) of cooked drained sunchoke chunks

1/4 cup olive oil, add more as necessary

fresh squeezed juice of one lemon

2 heaping tablespoons tahini

1/2 teaspoon white pepper

1/4 teaspoon cumin, dried powder

1/4 teaspoon coriander, dried powder

 

If its too thick and pasty for you, add a little more olive oil or

some warm (room temp) broth or water. Give it another spin in the

processor. I'd let it set for awhile and check the density. Anything

with tahini in it seems to thicken up after awhile.

 

Serve with pita chips, or raw veggies.

 

Good luck. Hope it works for you.

 

Chupa

 

 

 

> I have a large qauantity of Jerusalem artichokes, ....Does anyone

have any other good ideas?

Chris

>