JERUSALEM ARTICHOKE HUMMUS WITH ROSEMARY BRUSCHETTA
This slightly unusual recipe is actually from Marie Claire Cooking. I love the flavour combinations of this dish and sometimes add a teaspoon of tahini to the hummus. The original recipe calls for a loaf of wood-fired bread which I can't get so I use regular Ciabatta instead! I know that the term 'hummus' is used very lightly here & I have to admit that sometimes I use a classic hummus recipe but blend in the Jerusalem Artichoke before serving.
Provided by Um Safia
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place the Jerusalem artichokes in a saucepan of boiling water & cook for approximately 5 minutes or until tender.
- Drain & place artichokes in a food processor with the butter & milk & process until smooth.
- To make the rosemary brushetta, slice the bread thinly & brush with a little olive oil.
- Sprinkle the slices of bread with the rosemary, place under a hot grill / broiler & cook until crisp.
- Serve the brushetta with the artichoke hummus.
Nutrition Facts : Calories 254.2, Fat 8.6, SaturatedFat 4.8, Cholesterol 21.7, Sodium 336.8, Carbohydrate 37.8, Fiber 5.4, Sugar 8, Protein 7.8
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