Sunchoke Hummus
 

Sunchoke Hummus

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The strong nutty flavor of the sunchoke is a delicious combination with chickpeas and tahini.

SERVING SIZE

serves 4-6

INGREDIENTS

1 pound (about 5 medium) sunchokes, scrubbed clean

1 teaspoon whole coriander seeds

1 teaspoon whole fennel seeds

1 teaspoon ground paprika

1/4 cup olive oil

1 can chickpeas, rinsed

2 garlic cloves, chopped

½ cup tahini

1 lemon, juice (1/4 cup) and zest

1 teaspoon sea salt

¼ teaspoon freshly ground black pepper

1 tablespoon parsley, minced

5 pitas, heated and cut into wedges

 

INSTRUCTIONS

Preheat the oven to 375 degrees F.

After cleaning the sunchokes, wrap them tightly with foil. Roast until the sunchokes are tender, about 35-45 minutes. Set aside and cool, then peel them.

In a small dry skillet, toast the coriander and fennel seeds, until fragrant, about 30 seconds. Add the paprika and cook for 30 more seconds. Scrape the spices into a food processor, add the olive oil and blend until smooth. Set aside and let sit for about 30 minutes. Pour the oil through a fine-mesh sieve into a bowl and discard any solids.

In the same food processor, combine the chickpeas and garlic; purée until smooth. Add the roasted sunchokes, tahini, lemon juice and some of the zest and purée until very smooth, about 4 minutes (you may need to do this in two batches depending on the size of your food processor). Season with salt and pepper.

Put the hummus in a serving bowl and drizzle the spiced oil over the hummus. Sprinkle with parsley and the remaining lemon zest.

Warm the pita in the oven for 1-2 minutes. Cut into wedges and serve with the hummus.

  PRINT VERSION

vegetable plate

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