Winter vegetables can be boring. At this time of the year in the UK it is difficult to get anything other than cabbage and root vegetables. This is why we like to experiment with unusual ingredients, like Jerusalem artichokes. After the baked Jerusalem artichokes with goat cheese, here is a second recipe that makes use of this little known but rather tasty root. It is a humus, in which the chickpeas are substituted with Jerusalem artichokes. The result left us positively impressed, so we decided to share it with you.
It can be served as a dip sauce with some grissini or it can be used to fill a sandwich together with some grilled red peppers. We ate it with a slice of walnut bread, it was a really good combination of flavours. The idea of this recipe comes from a book by Silvena Rowe, which we flipped through at the book shop. After trying this recipe we ordered the book online. We modified the original recipe mostly because we did not remember the exact amounts of the various ingredients, but the result was quite tasty.
JERUSALEM ARTICHOKE HUMMUS
500 g Jerusalem artichokes
2 garlic cloves
2 tablespoons tahini
extra-virgin olive oil
lemon juice of one lemon
Wash and peel the artichokes. To avoid them turning brown put them in a bowl with cold water and the juice of half a lemon until you are ready to cook them. Cut the artichokes in small pieces and put them in a pan with cold water. Cook for forty minutes or until the artichokes are tender.
Drain the Jerusalem artichokes, add the garlic cloves and blend with a food processor until you obtain a creamy paste. Add the juice of the other half of the lemon, the tahini and the olive oil and mix together. Season with salt and black pepper. Add some chopped fresh parsley and serve.