Jerusalem artichoke hummus

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Jerusalem artichoke hummus

Quick and healthy recipe with 100% The Barn products suggested by WESH food

Preparation

Cook the chickpeas: soak them in water, let sit overnight, then drain and rinse. Boil them for 1h/1h30 afterwards
The next day, preheat the oven to 180°C.
Peel the Jerusalem artichokes, drizzle with olive oil and roast them with the garlic cloves for about 40 minutes or until they are tender
Once the Jerusalem artichokes and chickpeas are cooked, blend everything in a fairly powerful blender (add a drizzle of oil if needed in order to have a smoother texture).
Taste and adjust seasoning if necessary.
Put in a bowl and drizzle with olive oil
Top with roasted pine nuts and chopped flat leaf parsley.
Give it a try with our spelt crackers

Ingredients

4 people

✔ 200 g chickpeas

✔ 60 g sesame puree

✔ 450 gr Jerusalem artichoke

✔ 2 cloves of garlic

✔ 50 ml lemon juice

✔ 1 tsp cumin

✔ 1 drizzle of olive oil

✔ Salt & Pepper

✔ 20 g pine nuts

✔ flat-leaf parsley, finely chopped

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