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Sunchoke Dip





Yields
Makes about 2 cups dip; 8 servings

Notes: This hummus-like dip was created by Loretta Barrett Oden of Corn Dance Cafe in Santa Fe and Josiah Citrin of JiRaffe in Los Angeles for the Cuisines of the Sun program at the Mauna Lani Bay Hotel in Hawaii. Jerusalem artichoke (also known as sunchoke) is the root of a native American variety of sunflower. You'll need about 8 cups of chips.

 1 1/2 pounds Jerusalem artichokes
 2 cloves garlic, peeled
 3 tablespoons lemon juice
 3 tablespoons olive oil
 1 to 2 tablespoons minced fresh jalapeño chilies
  Salt
  Blue or red corn chips (or a combination)
Step 1
1

Peel Jerusalem artichokes and rinse.

Step 2
2

In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Add Jerusalem artichokes and cook until tender when pierced, about 12 minutes. Drain.

Step 3
3

In a blender or food processor, whirl Jerusalem artichokes, garlic, lemon juice, and oil until smoothly puréed; scrape container sides as needed. Add chilies and salt to taste. Scrape into a bowl.

Step 4
4

To eat, scoop up dip with corn chips.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories92
% Daily Value *
Total Fat 5.1g7%

Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 3.8mg1%
Total Carbohydrate 11g4%

Dietary Fiber 1g4%
Protein 1.3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.