Sunchoke Hummus
The strong nutty flavor of the sunchoke is a delicious combination with chickpeas and tahini.
INSTRUCTIONS
Preheat the oven to 375 degrees F.
After cleaning the sunchokes, wrap them tightly with foil. Roast until the sunchokes are tender, about 35-45 minutes. Set aside and cool, then peel them.
In a small dry skillet, toast the coriander and fennel seeds, until fragrant, about 30 seconds. Add the paprika and cook for 30 more seconds. Scrape the spices into a food processor, add the olive oil and blend until smooth. Set aside and let sit for about 30 minutes. Pour the oil through a fine-mesh sieve into a bowl and discard any solids.
In the same food processor, combine the chickpeas and garlic; purée until smooth. Add the roasted sunchokes, tahini, lemon juice and some of the zest and purée until very smooth, about 4 minutes (you may need to do this in two batches depending on the size of your food processor). Season with salt and pepper.
Put the hummus in a serving bowl and drizzle the spiced oil over the hummus. Sprinkle with parsley and the remaining lemon zest.
Warm the pita in the oven for 1-2 minutes. Cut into wedges and serve with the hummus.
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