Jerusalem Artichoke Hummus with Spiced Oil Recipe

Name: Jerusalem Artichoke Hummus with Spiced Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons fennel seeds; 1 1/2 teaspoons coriander seeds; 1/2 teaspoon crushed red pepper; 2 teaspoons hot paprika; 1/2 cup extra-virgin olive oil; 12 medium pita breads, cut into 8 wedges each; 2 pounds Jerusalem artichokes; One 19-ounce can chickpeas, drained and rinsed; 2 garlic cloves, smashed; 1/3 cup sesame tahini; 1/4 cup fresh lemon juice; Salt and freshly ground pepper; 1 tablespoon coarsely chopped flat-leaf parsley

Servings: persons

1 1/2 teaspoons fennel seeds
1 1/2 teaspoons coriander seeds
1/2 teaspoon crushed red pepper
2 teaspoons hot paprika
1/2 cup extra-virgin olive oil
12 medium pita breads, cut into 8 wedges each
2 pounds Jerusalem artichokes
One 19-ounce can chickpeas, drained and rinsed
2 garlic cloves, smashed
1/3 cup sesame tahini
1/4 cup fresh lemon juice
Salt and freshly ground pepper
1 tablespoon coarsely chopped flat-leaf parsley

1
In a small skillet, stir the fennel and coriander seeds over moderate heat until fragrant, about 30 seconds.
2
Add the crushed pepper and paprika and cook, stirring, for 30 seconds longer.
3
Transfer the spices to a blender.
4
Add the oil and blend until almost smooth.
5
Pour the spiced oil into a jar, cover and let stand overnight at room temperature.
6
Strain the oil through cheesecloth and discard the spices.
7
Preheat the oven to 375.
8
Spread the pitas on 2 large baking sheets and toast for about 12 minutes, or until crisp.
9
Spread the Jerusalem artichokes on a rimmed baking sheet, cover tightly with foil and bake until tender, about 45 minutes to 1 1/4 hours, depending on their size.
10
Remove them as they are done and let cool to room temperature.
11
Using a small metal spoon, scoop out and reserve the flesh, discarding the skins.
12
In a food processor, puree the chickpeas and garlic.
13
Add the Jerusalem artichokes, tahini and lemon juice and process until smooth.
14
Season with salt and pepper to taste and let stand for at least 2 hours or refrigerate overnight.
15
Spoon the hummus into a bowl, drizzle with 2 tablespoons of the spiced oil and garnish with the parsley.
16
Serve the crisp pita chips alongside.

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 teaspoons fennel seeds, 1 1/2 teaspoons coriander seeds, 1/2 teaspoon crushed red pepper, 2 teaspoons hot paprika, and more.

Yes, Jerusalem Artichoke Hummus with Spiced Oil falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jerusalem Artichoke Hummus with Spiced Oil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions