Jerusalem Artichoke Hummus With Rosemary Bruschetta

• For the Hummus
• 11 1/2 ounces jerusalem artichokes, scrubbed
• 2 tablespoons butter
• 3/4 cup milk
• 1 1/2 cups cooked chickpeas (canned is fine)
• 1 teaspoon ground cumin
• 2 tablespoons lemon juice
• 1 garlic clove, peeled & crushed
• For the Rosemary Bread
• 1 loaf ciabatta (or wood-fired bread!)
• olive oil
• 6 sprigs fresh rosemary

1. Place the Jerusalem artichokes in a saucepan of boiling water & cook for approximately 5 minutes or until tender.
2. Drain & place artichokes in a food processor with the butter & milk & process until smooth.
3. To make the rosemary brushetta, slice the bread thinly & brush with a little olive oil.
4. Sprinkle the slices of bread with the rosemary, place under a hot grill / broiler & cook until crisp.
5. Serve the brushetta with the artichoke hummus.

artichokes, butter, milk, chickpeas, ground cumin, lemon juice, garlic, rosemary, bread, olive oil, rosemary

Taken from www.food.com/recipe/jerusalem-artichoke-hummus-with-rosemary-bruschetta-374670 (may not work)