Sunchoke (Jerusalem Artichoke) HummusDecember 11, 2011
It’s been busy around here lately at UWEA plaza (that is, my life), but I had to make sure to find some extra time today to quickly share this amazing new hummus recipe I recently came up with: Sunchoke Hummus! (If you don’t already know about the wonders that are sunchokes/Jerusalem artichokes, you’ll probably want to check out my previous post about Sunchoke Soup for a refresher.)
Now I have to admit, I can’t actually take all the credit for this amazing new recipe. In fact, it all started when I (like any obsessive-compulsive blogger) was checking out my blog stats and looking at the search engine terms people had used to reach my blog. One user got here by searching “sunchoke hummus”—but before this post was ever written. (Or was it an internet searcher from… the future?!) I guess Google took him to my Sunchoke Soup page or something, which must’ve disappointed the searcher, but which fortuitously let me in on the searcher’s excellent idea. Sunchokes are so smooth and creamy and have such a wonderful taste, why wouldn’t they work in hummus? So, in a sort of self-fulfilling search engine prophecy sort of way, I decided to come up with my own recipe for Sunchoke Hummus and post it here, both for the searcher and, of course, for you.
But that wasn’t the end of the help I got with this one. After posting my Sunchoke Soup post, I received several comments, including this one, which had the excellent idea of adding a bit of thyme to the soup mix. Thyme struck me as such an excellent complement to the flavour of the sunchokes that I couldn’t resist throwing some in with this hummus as well, and I think it really elevated the dip to new heights!
And thus was Sunchoke Hummus born. Read below for the recipe, and enjoy!
- 1 cup sunchokes, boiled until very soft
- 2 cups chickpeas
- 2 cloves garlic
- 2 tbsp lemon juice
- 2 tbsp tahini
- 4 tbsp reserved chickpea liquid (or water)
- 1 tsp salt
- 1.5 tsp thyme
- Put chickpeas, garlic, lemon juice, and tahini in a food processor.
- Pulse until mixture becomes smooth. Slowly add reserved chickpea liquid/water a little at a time, until you get the mixture to your desired consistency.
- Season with salt and thyme, adding more to taste.
- Empty into a serving bowl and sprinkle with a little extra thyme.
Hope you like this! And, if you’re looking for more excellent hummus recipes, you’d do well to check out Oh She Glows’s recent Spicy Curry Butternut Squash Hummus. It looks sorta like this…
…and it tastes sorta like heaven! Try it out for yourself!
Until we eat again,