- Ice Cream Sandwich Day
Sunchoke Hummus with Meyer Lemon
- 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
- 4 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
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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.
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.