Jerusalem artichokes are just the sort of vegetable which those who receive a weekly box through the Horizon scheme might find among the spuds and carrots at this time of year. They make wonderful soups and are delicious braised with spring onions, but I think this incredible recipe for hummus shows their delicate flavour at its very best.
This is, quite simply, the most delicious hummus recipe I have come across. The artichoke lightens the dense chick-pea puree. I have made it two ways: by peeling the artichokes, and by simply scrubbing them. I think it is better to peel the artichokes, fiddly and all as it is, as this gives a lighter puree - the skin makes the puree a little more starchy. You can make this with a tin of good, organic chick-peas but, again, it is better with chick-peas soaked overnight and cooked until tender. It's a recipe from Donna Hay's The New Cook.
Jerusalem Artichoke Hummus
350g (11 1/4 oz) Jerusalem artichokes
2 tablespoons butter
3/4 cup (6 fl oz) milk
1 and a half cups cooked chick- peas
1 teaspoon ground cumin
2 tablespoons lemon juice
1 clove garlic, crushed
Place Jerusalem artichokes in a saucepan of boiling water and cook for five minutes or until tender. Drain and place artichokes in a food processor with butter and milk, and process until smooth. Add chick-peas, cumin, lemon juice and garlic and process until smooth.