Sunchoke “Hummus”


Sunchoke “Hummus”
Serves 6 to 8
Try this delicious change of pace spread on pita, or toasted bread, or serve with crisp vegetables.
1 pound sunchokes, peeled
1/2 cup extra virgin olive oil
Pinch red pepper flakes
3 garlic cloves
Grated zest of one lemon
One 14.5-ounce can chickpeas, rinsed and drained
2 tablespoons lemon juice
Salt and pepper
1/4 cup finely chopped Italian parsley
Finely chopped spring onion for garnish
1. Put the sunchokes into water to cover, and bring to a boil. Simmer the sunchokes for 20 to 25 minutes, until they are tender. Drain thoroughly, and put into a blender or food processor.
2. In a skillet, heat the oil, and add the pepper flakes, garlic, and lemon zest, sautéing for 30 seconds, until the garlic is fragrant. Add the chicken peas, and lemon juice, and toss to coat.
3. Transfer the mixture to the blender/food processor, and puree. Season with salt and pepper, and stir in the parsley.
4. Serve the “hummus” garnished with chopped spring onions, and surround with pita wedges, toasted bread, and vegetables.
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Couscous Salad with Tangerines and Raisins


Couscous Salad with Tangerines and Raisins
Serves 6
2 cups plain couscous
1/2 teaspoon saffron, crushed in the palm of your hand
2 cups hot chicken or vegetable broth
1/2 cup extra virgin olive oil
1/4 cup tangerine juice
1/4 cup rice vinegar
1/4 cup finely chopped red scallion
1/2 cup sliced almonds
1 cup tangerine segments, chopped
1/2 cup raisins
Salt and pepper
1. Put the couscous into a heatproof bowl. Add the saffron to the broth, and stir. Pour the broth over the couscous, and stir. Cover the bowl with plastic wrap, and let stand for 5 minutes. Fluff the couscous, and allow to cool.
2. In a small bowl, whisk together the oil, tangerine juice, rice vinegar, and scallions. Pour over the couscous, and stir to blend.
3. Add the almonds, tangerine segments, and raisins. Toss to blend, and taste for seasoning. Adjust using salt or pepper. Serve the salad cold or at room temperature.
Learn more about Tangerines Click HERE
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
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