SERVES: 4-6
PREP TIME: 5 min
COOK TIME: 10 min
READY TIME: 15 min
CALORIES: 254 (per serving)
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INGREDIENTS
- 350 g (11¼ oz) Jerusalem artichokes, scrubbed
- 2 tablespoons butter
- ¾ cup (6 fl oz) milk
- 1½ cups cooked chick peas
- 1 teaspoon ground cumin
- 2 tablespoons lemon juice
- 1 clove garlic, crushed
ROSEMARY BRUSCHETTA
- 1 loaf wood-fired bread
- Olive oil
- 6 sprigs rosemary
INSTRUCTIONS
1 Place Jerusalem artichokes in a saucepan of boiling water and cook for 5 minutes or until tender impotenciastop.pt. Drain and place artichokes in a food processor with butter and milk, and process until smooth.
2 Add chick peas, cumin, lemon juice and garlic and process until smooth. To make rosemary bruschetta, slice bread thinly and brush with a little olive oil.
3 Sprinkle slices with rosemary, place under a hot grill and cook until crisp. Serve with artichoke hummus.
NUTRITION FACTS
Calories: 254.2 Kcal
Fat: 8.6 g
Cholesterol: 21.7 mg 7%
Sodium: 336.8 mg 14%
Carbs: 37.8 g 12%
Protein: 7.8 g 15%