Jerusalem Artichoke Hummus
One of my Growing Academy student said that this was their absolute favourite way to eat Jerusalem artichokes. So I had to give it a go and see if I agreed before the J. artichoke season is done…
And now I’m totally addicted!
Serves 4 or just 1 (if it’s me)
500g Jerusalem artichoke
1 clove garlic
1 tablespoon olive oil
large pinch of sea salt
1 tablespoon tahini
1 tablespoon cider vinegar (or lemon juice)
Wash the artichokes to remove all the soil and then cut into large chunks.
Steam them for around 20 minutes until the artichokes are nice and soft.
While their cooking, peel and grate a clove of garlic and put it into a blender.
Once soft, plunge the artichokes into cold water to cool them down and enable you to handle them. Peel off the skins (as much as you can be bothered). It’s rather satisfying easy once they are cooked.
Put the peel artichokes into the blender (with the garlic in it). Add the olive oil, sea salt, tahini and cider vinegar.
Blend until everything is mixed and smooth. Taste and add more salt, tahini or vinegar if needed.
Serve with with a drizzle of chilli oil and tortilla chips or carrot sticks