Vegan Sunchoke Hummus Recipe

Get in my mouth! There is nothing we love more than easy tasty recipes that are also amazingly healthy. If you haven't heard of a sunchoke, it is a delicious root vegetable and looks similar to ginger. 

We have to send all of the thanks and credits to our amazing Veggieful ambassador, Anna from On the DF.  Not only is she the sweetest most lovely person ever, but she is also the most amazing cook. You have to check her out! Anyway, you must try this recipe.

Why we love it?

Easy? TICK!

Creamy? TICK!

Healthy? OH YEAH!

Have a go and let me know what you think! Enjoy :)

makes 3-4 cups

900g sunchokes, washed & scrubbed clean
1-1/2 tsp whole fennel seeds
1 tsp ground coriander
2 tsp paprika
1 tsp red pepper flakes
1/2 cup extra virgin olive oil
2 cups canned chickpeas, rinsed
2 cloves garlic, minced
1⁄3 cup tahini
1⁄4 cup fresh lemon juice
sea salt and black pepper
1 tbsp fresh parsley, roughly chopped

1. Heat the oven to 190°c.
2. Spread the cleaned sunchokes on a baking sheet and tightly cover completely with foil.
3. Bake for about 40 minutes, or until the sunchokes are very soft.
4. Meanwhile, in a small saucepan, toast the fennel seeds over medium heat for about 30 seconds, or until fragrant.
5. Add in the ground coriander, paprika, & red pepper flakes and cook, stirring, for 30 more seconds.
6. Transfer the spices into a blender, add in the olive oil, and blend until smooth.
7. Let the spices sit in the oil for 30 minutes, then pour the oil through a fine sieve into a small bowl; discard any leftover solids.
8. Once baked, remove the sunchokes from heat, transfer to a rack, and let them cool; increase oven heat to 230°C.
9. Uncover and peel the sunchokes; discard the peels.
10. Combine the chickpeas & minced garlic in a food processor and purée until smooth.
11. Add in the cooked sunchokes, tahini, & lemon juice and purée for 2 minutes, or until very smooth.
12. Season the hummus with salt & pepper, then transfer into a serving bowl.
13. Drizzle the spiced oil over the hummus, sprinkle with chopped parsley, and serve immediately with hot sweet potato fries or any dipping veggies.
14. Though best when fresh, store the leftover hummus in an airtight container in the fridge. The hummus will last up to 5 days.