Recipe πŸ˜‹ for Jerusalem Artichoke 🌱 Hummus πŸ₯„ ...

This recipe for Jerusalem Artichoke Hummus is a delicious way to use this under-rated vegetable. Hummus is usually made from chickpeas and tahini – a paste made from ground sesame seeds. This is, however, what makes it expensive in calorie terms. By substituting Jerusalem artichokes for the tahini, you get a nice low calorie/ low-fat version and it’s just as tasty. Eat with fresh vegetable crudities or toasted pitta bread – do not eat with high-fat tortilla chips. If you want to make a vegetarian version, use vegetable stock instead of chicken stock.

Preparation time: 10 minutes

Cooking Time: 5 minutes

Serves: 6 people

Energy: 69 calories per serving

Equipment:

Saucepan
Blender or food processor

Ingredients:

375g Jerusalem artichokes
50g butter
150 ml chicken stock
250g canned chickpeas
2 tablespoons lemon juice
1 teaspoon ground cumin
1 garlic clove
1 tablespoon shredded fresh mint

Directions:

Scrub the artichokes and place in a pan of boiling water. Cook for about 5 minutes until tender

Drain and allow to cool

When cool put in a blender or processor

Chunk the butter and add to the artichokes with the stock

Process until smooth

Crush the garlic cloves

Add the chickpeas, cumin, garlic and lemon juice to the artichoke mix and process again until smooth

Tip into a serving bowl and sprinkle with the fresh mint

(If you haven’t got a blender you can use a potato masher but make sure you put it in a large bowl and still do it in the order of the recipe.

Mash the chickpeas before combining with the artichokes)