Sunchoke Hummus with Lemon


Hummus is a great healthy snack, so why not get creative with it and add some sunchoke nuttiness? Adapted from The Daily Meal.

1 pound sunchokes, scrubbed clean
Two 15-ounce cans chickpeas, drained and rinsed
1 cup olive oil, plus more for garnish
3 cloves garlic, crushed
Zest and juice of 1 lemon
Pinch of cayenne, plus more for garnish
Sea salt and freshly ground black pepper, to taste
1 tablespoon chopped parsley, for garnish

Boil scrubbed sunchokes (whole) in a medium-sized pot for about 40 minutes or until quite fork tender. Drain into a colander in the sink and allow to cool until workable temperature. If necessary, cut the larger tubers into 1-inch chunks – leave the nutritious skin on.

In the bowl of your food processor (you may have to split ingredients in half and do two batches, if small processor), combine sunchokes, chickpeas, olive oil, raw garlic, lemon juice & zest, and pinch cayenne. Process until smooth, starting off slow and gaining speed as it gets creamier. Add salt & pepper to taste and blend to incorporate. Serve in a medium-sized bowl with a well for additional olive oil, sprinkle of cayenne (or not!), and chopped parsley. Great with carrot sticks, tortillas, or pita.