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
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.