Jerusalem artichoke hummus.

Quick and easy to make, this is a great version of hummus that is easily adjusted to your taste. The fresh sunchokes blend to a creamy texture and harmony with the other ingredients.

Source: Adapted from a recipe by Patricia Kyritsi Howell (Entered by Chuck and Amy Mashburn)
Serves: Serves 2-4
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 a chopping blade)or a 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 half the olive oil, always pouring in a steady stream. Alternate between lemon juice and olive oil until both are gone. If the mixture is still to 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 the seasonings 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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