Sunchoke Hummus with Meyer Lemon

Sunchoke Hummus with Meyer Lemon
Staff Writer
Sunchoke Hummus with Meyer Lemon
Will Budiaman
Sunchoke Hummus with Meyer Lemon

I'm typically a stickler for authenticity, but when I heard we were doing hummus, I couldn't help but get a little creative with it, especially when I saw that sunchokes were available at the store. Inspired, while admittedly being unsure of how it would turn out, I set out to make a sunchoke hummus. Why not?

Luckily, it turned out pretty well — at least, I like to think so. A little fruity sweetness from the Meyer lemon and an earthy richness from the sunchokes pair off well with the usual chickpeas and hint of sharp raw garlic.

And experimenting with new ingredients or combinations of ingredients is part of the fun of cooking. It's easy to forget that sometimes the best cooking requires no recipe at all. Or maybe that should read, "The best recipes require no cooking at all." Well, either way, here's my recipe for sunchoke hummus.

Click here to see 6 Dip-Worthy Hummus Recipes.

8
Servings
252
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  pound  sunchokes (Jerusalem artichokes), scrubbed clean
  • Two 15-ounce cans chickpeas, drained and rinsed
  • 1  cup  extra-virgin olive oil, plus more for garnish
  • cloves garlic, crushed
  • Zest and juice of 1 Meyer lemon
  • Pinch of  cayenne, plus more for garnish
  • Sea salt and freshly ground black pepper, to taste
  • 1  tablespoon  chopped flat-leaf parsley, for garnish

Directions

Place the sunchokes in a medium-sized pot and cover with cold water. Cook over high heat until very tender, about 35-40 minutes (a fork should be able to pierce the flesh easily). Remove from heat and drain. Cut the larger pieces roughly into 1-inch chunks.

Combine the sunchokes, chickpeas, olive oil, garlic, lemon zest and juice, and cayenne in the bowl of a food processor and blend until smooth (you may need to do this in batches). Season with salt and pepper, to taste. Serve garnished with additional olive oil, cayenne, and the parsley.

Nutritional Facts

Total Fat
25g
36%
Sugar
1g
1%
Saturated Fat
3g
13%
Cholesterol
1mg
0%
Carbohydrate, by difference
6g
5%
Protein
2g
4%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
26µg
29%
Calcium, Ca
12mg
1%
Choline, total
20mg
5%
Fiber, total dietary
3g
12%
Folate, total
51µg
13%
Magnesium, Mg
24mg
8%
Niacin
1mg
7%
Phosphorus, P
45mg
6%
Sodium, Na
191mg
13%
Water
49g
2%

Hummus Shopping Tip

Stocking up on no-cook items like cheese, nuts, olives, crackers, and dips will cut down on prep time and help ensure you have enough food for any unexpected guests.

Hummus Cooking Tip

Spices and herbs can be a cook's best friend. Don’t be afraid to add something unfamiliar to dips and sauce. They just might be the extra flavor that is needed to brighten up the dish.