Sunchoke Hummus Recipe | Saveur

The earthy, nutty high quality of Jerusalem artichokes works fantastically with tahini and lemon on this appetizer, drizzled with fragrant paprika oil.

Yield: makes 3 1/2 cups

Time:

1 hour, 40 minutes

Substances

• 2 lb. sunchokes, scrubbed clear
• 1 ¹⁄₂ tsp. coriander seeds
• 1 ¹⁄₂ tsp. fennel seeds
• 2 tsp. candy paprika
• ¹⁄₂ tsp. crushed pink chile flakes
• ¹⁄₂ cup extra-virgin olive oil
• 2 cups canned chickpeas, drained and rinsed
• 2 cloves garlic, coarsely chopped
• ¹⁄₃ cup tahini
• ¹⁄₄ cup contemporary lemon juice
• Kosher salt and freshly floor black pepper
• 1 tbsp. coarsely chopped flat-leaf parsley
• Roasted candy potato wedges or pita for serving

Directions

1. Preheat the oven to 375°F. Unfold the sunchokes on a big rimmed baking sheet and tightly cowl with foil. Bake till the sunchokes are very tender, about 45 minutes. Switch the sheet to a rack and put aside, nonetheless coated, till cool sufficient to deal with. Uncover, then use your arms to peel the sunchokes, discarding the peels.
2. In the meantime, in a small skillet over medium warmth, toast the coriander and fennel seeds till aromatic, about 30 seconds. Add the paprika and chile flakes and prepare dinner, stirring, for 30 extra seconds. Scrape the spices right into a blender together with the olive oil and mix till very clean. Let the spices steep within the oil for half-hour, then pour the oil via a tremendous mesh sieve right into a bowl; discard any solids.
3. In a meals processor, mix the chickpeas and garlic and puree till clean. Add the cooked sunchokes together with the tahini and lemon juice and puree till very clean, at the least 2 minutes. Season to style with salt and black pepper, then scrape the hummus right into a shallow serving bowl. Drizzle with the reserved paprika oil, sprinkle with parsley, and serve with candy potato wedges or pita, for scooping.