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.
For the Hummus
- 11 1⁄2 ounces jerusalem artichokes, scrubbed
- 2 tablespoons butter
- 3⁄4 cup milk
- 1 1⁄2 cups cooked chickpeas (canned is fine)
- 1 teaspoon ground cumin
- 2 tablespoons lemon juice
- 1 garlic clove, peeled & crushed
For the Rosemary Bread
- 1 loaf ciabatta (or wood-fired bread!)
- olive oil
- 6 sprigs fresh rosemary
- Place the Jerusalem artichokes in a saucepan of boiling water & cook for approximately 5 minutes or until tender.
- Drain & place artichokes in a food processor with the butter & milk & process until smooth.
- To make the rosemary brushetta, slice the bread thinly & brush with a little olive oil.
- Sprinkle the slices of bread with the rosemary, place under a hot grill / broiler & cook until crisp.
- Serve the brushetta with the artichoke hummus.