Jerusalem artichoke hummus with rosemary bruschetta from The New Cook by Donna Hay

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Notes about this recipe

  • raybun on April 23, 2017

    I bought a bag of Jerusalem artichokes on a whim and wasn't quite sure what to do with them. Thanks to EYB I came across Breadcrumbs' note and made this for a dinner party last night. It disappeared in minutes! I decided to finely chop the rosemary rather than leave the leaves intact as suggested, as I find the flavour is too intense and you feel like you are eating twigs.

  • Breadcrumbs on November 16, 2010

    p.77 - Nov 2010, first use of this recipe. PIcked up some JA's at the last farmer's market of the season and wasn't quite sure what I'd do w them then came across this recipe. This was a really nice and different way to use them. The idea of creating a "hummus" is something that wouldn't have occurred to me otherwise. I think the word hummus is more directional than descriptive in this instance since I really think hummus needs tahini or a nut paste to provide its signature flavour. That said, the spread was delicious, I did add a little extra lemon juice just to further brighten the dish. Definitely a keeper that I'd make again. 9

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