Jerusalem Artichoke Hummus With Rosemary Bruschetta

Total Time
15mins
Prep 5 mins
Cook 10 mins

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 Nutrition

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.