The best recipes require no cooking at all.  Well, either way, here's my recipe for sunchoke hummus.


  • 1 Pound sunchokes (Jerusalem artichokes), scrubbed clean
  • 2 15-ounce cans of chickpeas, drained and rinsed
  • 1 Cup extra-virgin olive oil, plus more for garnish
  • 4 cloves of 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


Step 1

Place the sunchokes in a medium-sized pot and cover with cold water.

Step 2

Cook over high heat until very tender, about 35-40 minutes (a fork should be able to pierce the flesh easily).

Step 3

Remove from heat and drain. Cut the larger pieces roughly into 1-inch chunks.

Step 4

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).

Step 5

Season with salt and pepper, to taste. Serve garnished with additional olive oil, cayenne, and the parsley.