STREAMING NOW: Chuck's Week Off

Jerusalem Artichoke Hummus With Rosemary Bruschetta

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the Jerusalem artichokes in a saucepan of boiling water & cook for approximately 5 minutes or until tender.
  2. Drain & place artichokes in a food processor with the butter & milk & process until smooth.
  3. To make the rosemary brushetta, slice the bread thinly & brush with a little olive oil.
  4. Sprinkle the slices of bread with the rosemary, place under a hot grill / broiler & cook until crisp.
  5. Serve the brushetta with the artichoke hummus.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: