Recipe of the month: Jerusalem Artichokes
Despite its name, the Jerusalem artichoke has no relation to Jerusalem, and it is not a type of artichoke, though they are in the same family. The name Jerusalem is due to folk etymology; when the Jerusalem artichoke was first discovered by Europeans it was called Girasole, the Italian word for sunflower. The Jerusalem artichoke is a type of sunflower, in the same genus as the garden sunflower Helianthus annuus. Over time the name Girasole transformed into Jerusalem, and to avoid confusion some people have recently started to refer to it as sunchoke or sunroot[citation needed], which is closer to the original Native American name for the plant. Source: Yahoo
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Roasted Jerusalem Artichoke Hummus
By Published: January 22, 2018
With their nutty, earthy flavour, Jerusalem artichokes pair really well with creamy tahini and fruity olive oil in this simple hummus. Do not bother peeling them, just scrub well and cut off the ends.
Ingredients
- 500 grams Jerusalem artichokes scrubbed
- 2 cloves garlic peeled
- 2 tbsp Tahini paste
- 300 grams chickpeas cooked
- 1/2 tsp paprika ground
- 1/2 tsp cumin cround
- 1 handful coriander or parsley leaves
- 150 ml olive oil extra virgin
- 1 pinch sea salt
- 1 whole lemon juice squeezed
- 1 pinch cumin seeds
Instructions
- Preheat the oven to 170 degrees C/gas mark 5. Place artichockes on a tray and drizzle with olive oil. Roast for 35 minutes until soft and let cool.
- Spoon artichoke flesh into a blender, add the garlic, chickpeas, tahini, paprika, cumin, parsley and half the olive oil. Blend until smooth, then stir through the remaining olive oil. Season to taste with salt and with lemon juice.
- Arrange the hummus in a bowl and drizzle over with cumin seeds, more paprika and olive oil. Enjoy with toast or with pitta bread.
