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Sunchoke Dip

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
  Blue or red corn chips (or a combination)
Step 1

Peel Jerusalem artichokes and rinse.

Step 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

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

To eat, scoop up dip with corn chips.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 92Calories from Fat 50
% Daily Value *
Total Fat 5.1g8%

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

Dietary Fiber 1g4%
Protein 1.3g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.