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Jerusalem artichoke hummus.
From Athens Locally Grown
<p>Quick and easy to make, this is a great version of hummus that is easily adjusted to your taste. The fresh sunchokes blend to a creamy texture and harmony with the other ingredients.</p>Source: Adapted from a recipe by Patricia Kyritsi Howell (Entered by Chuck and Amy Mashburn)
Serves: Serves 2-4
Vegan!
Ingredients
1/2 lb
Fresh Jerusalem artichokes
1/8 cup
tahini
1/8 cup
warm water
1/4 teaspoon
cumin powder
2-3 cloves
fresh garlic, chopped
1/4 teaspoon
sea salt
1/8 cup
lemon juice
1/4 cup
extra virgin olive oil
Step by Step Instructions
- Clean chokes thoroughly,cutting into pieces as needed to remove all dirt. Place in a saucepan, cover with water,and add a pinch of salt. Bring to a boil and cook until you can pierce the largest choke with a fork. Drain in a colander. While the chokes are cooking, mix the tahini and warm water together with a fork in a small bowl. Set aside.
- In a food processor(fitted with a chopping blade)or a blender, process the cooled chokes until coarsely chopped.
- Add the garlic, cumin, lemon, and tahini/water, pulse to mix together. Mixture will still be thick, just pulse several times to combine ingredients as well as you can.
- Start the motor running and begin to add the lemon juice in a steady stream. Add about half the lemon juice then add half the olive oil, always pouring in a steady stream. Alternate between lemon juice and olive oil until both are gone. If the mixture is still to thick, add a tablespoon of warm water(one at a time) until the mixture moves freely and looks smooth and creamy.
- Taste and adjust the seasonings as needed, you may need a bit more cumin or lemon to give it a tangy flavor. If you can let the mixture sit in the fridge for an hour or two before serving, the flavors blend together a bit more. Stir well before serving in a flat wide bowl. Pour some olive oil over the hummus and sprinkle with paprika and toss in a few olives. Serve with chips or pita bread.