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Ingredientes
- 1Â 1/2 lb Jerusalem artichokes
- 2 x garlic cloves peeled
- 3 Tbsp. lemon juice
- 3 Tbsp. extra virgin olive oil
- 1 Tbsp. chopped fresh jalapeno chilies - (to 2)
- Â Â Salt to taste
- Â Â Blue or possibly red corn chips
- Â Â (or possibly a combination)
Direcciones
- Peel Jerusalem artichokes and rinse.
- In a 5- to 6-qt pan over high heat, bring 2 qts water to a boil. Add in Jerusalem artichokes and cook till tender when pierced, about 12 min. Drain.
- In a blender or possibly food processor, whirl Jerusalem artichokes, garlic, lemon juice, and oil till smoothly pureed; scrape container sides as needed. Add in chilies and salt to taste. Scrape into a bowl.
- To eat, scoop up dip with corn chips.
- This recipe yields about 2 c. dip; 8 servings.
- Comments: 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 c. of chips.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 11g | |
| Recipe makes 8 servings | |
| Calories 47 | |
| Calories from Fat 45 | 96% |
| Total Fat 5.07g | 6% |
| Saturated Fat 0.7g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 10mg | 0% |
| Total Carbs 0.71g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.14g | 0% |
| Protein 0.06g | 0% |
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