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)