Jerusalem Artichoke Hummus With Rosemary Bruschetta |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This slightly unusual recipe is actually from Marie Claire Cooking. I love the flavour combinations of this dish and sometimes add a teaspoon of tahini to the hummus. The original recipe calls for a loaf of wood-fired bread which I can't get so I use regular Ciabatta instead! I know that the term 'hummus' is used very lightly here & I have to admit that sometimes I use a classic hummus recipe but blend in the Jerusalem Artichoke before serving. Ingredients:
11 1/2 ounces jerusalem artichokes, scrubbed |
2 tablespoons butter |
3/4 cup milk |
1 1/2 cups cooked chickpeas (canned is fine) |
1 teaspoon ground cumin |
2 tablespoons lemon juice |
1 garlic clove, peeled & crushed |
1 loaf ciabatta (or wood-fired bread!) |
olive oil |
6 sprigs fresh rosemary |
Directions:
1. Place the Jerusalem artichokes in a saucepan of boiling water & cook for approximately 5 minutes or until tender.
2. Drain & place artichokes in a food processor with the butter & milk & process until smooth.
3. To make the rosemary brushetta, slice the bread thinly & brush with a little olive oil.
4. Sprinkle the slices of bread with the rosemary, place under a hot grill / broiler & cook until crisp.
5. Serve the brushetta with the artichoke hummus.
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