Jerusalem Artichoke Hummus With Rosemary Bruschetta

Name: Jerusalem Artichoke Hummus With Rosemary Bruschetta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4-6 serving(s)
Ingredients: 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; 1 loaf ciabatta (or wood-fired bread!); olive oil; 6 sprigs fresh rosemary

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Recipe 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

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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

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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