Jerusalem Artichoke Hummus With Rosemary Bruschetta

READY IN: 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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