Jerusalem Artichoke Hummus With Rosemary Bruschetta

Submitted by Um Safia

"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."

 

• Ready In: 15mins
• Ingredients: 10
• Serves: 4-6

ingredients

• 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

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.