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Sunchoke Hummus with Meyer Lemon

Sunchoke Hummus with Meyer Lemon

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Will Budiaman

Sunchoke Hummus with Meyer Lemon

I'm typically a stickler for authenticity, but when I heard we were doing hummus, I couldn't help but get a little creative with it, especially when I saw that sunchokes were available at the store. Why not?

Luckily, it turned out pretty well — at least, I like to think so. A little fruity sweetness from the Meyer lemon and an earthy richness from the sunchokes pair off well with the usual chickpeas and hint of sharp raw garlic.

And experimenting with new ingredients or combinations of ingredients is part of the fun of cooking. It's easy to forget that sometimes the best cooking requires no recipe at all. Or maybe that should read, "The best recipes require no cooking at all." Well, either way, here's my recipe for sunchoke hummus.

Click here to see 6 Dip-Worthy Hummus Recipes.


  • 1 pound sunchokes (Jerusalem artichokes), scrubbed clean
  • Two 15-ounce cans chickpeas, drained and rinsed
  • 1 cup extra-virgin olive oil, plus more for garnish
  • 4 cloves garlic, crushed
  • Zest and juice of 1 Meyer lemon
  • Pinch of cayenne, plus more for garnish
  • Sea salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped flat-leaf parsley, for garnish

Sunchoke Gnocchi with Meyer Lemon,Ricotta, and Hedgehog Mushrooms

This is the another course I served during Robert Plant and Patty Griffin's lunch a few days ago. I normally make gnocchi with potatoes because that is traditionally what is used but I decided to use sunchokes instead because sunchokes (Jerusalem Artichokes) are a great substitute for potatoes. They can be a pain to peel if you get some that are really knobby, so I try to avoid buying ones like that. I love the subtle flavor of sunchokes and think it is a highly underrated vegetable. Back in WWII they were one of the few vegetables that were available. Sunchokes were got the nickname of the "poor man’s" vegetable during that time. They were later overshadowed by the potato but are indigenous to the north America in the northeast region. I had bought some a little while ago and had not used them so I thought this would be the perfect opportunity.

15 sunchokes peeled (1 1/2 lb)

1 Meyer lemons juiced and zested

3 Meyer lemons juiced and 1 zested

8 oz of cleaned hedgehog mushrooms

1/2 cup of toasted bread crumbs

In a small pot place 3 cups of water and take one lemon and juice into the water (reserve the zest for later). Peel the sunchokes and immediately place into the pot of water. Sunchokes will oxidize very fast so place them in acidulated water to stop the oxidation. Repeat until all the sunchokes are peeled and in the water. Then place on the stove with 2 tbsp of salt. Bring the pot to a boil and then turn down to a simmer. Simmer for about 15 minutes until the sunchokes are tender. Strain off the sunchokes and dry them slightly. Then place into a food mill or ricer and rice the sunchokes. Because the sunchokes retain a lot of water I place them in a small fine mesh strainer and squeezed as much of the water out of them as possible. You could also use a towel. Place the dry sunchoke pulp in the middle of a bowl. Add the ricotta cheese to the middle of bowl as well. Add about 2 1/2 cup flour around the outside of the bowl so you have the cheese and sunchokes in the middle. Season the sunchokes and ricotta with lemon zest, salt, and pepper. Add the egg to the mix and with a fork combine the sunchokes, ricotta, and egg mixture. Then slowly with the fork start working your way outside the middle to incorporate the flour. After you get about half of it incorporated with the flour I would get rid of the fork and use your hands to work the flour into the rest of the ingredients to make a light fluffy dough. You might need to add a little more flour to mix depending on how wet your dough is. Once your dough has come together place on your counter or cutting board. I divide my dough into roughly 5 pieces by simply slicing the dough into half inch slices. Then take each slice and roll between your fingers on the counter to make a long tube. Cut the tube into bite size gnocchi pieces and roll them in flour to prevent them from sticking. Repeat the process until you have all the gnocchi finished.

Place pot of salted water on the stove and bring to boil. Meanwhile in a sauté pan on medium high heat add butter and hedgehog mushrooms. Saute for 5 minutes and then add the minced garlic. Cook for one minute and then add the white wine. Reduce by half and then add the lemon juice. At point in time you want to add your gnocchi to the boiling water. Cook for roughly 2 minutes or until they start to float to the top of the water surface. Strain off the gnocchi and place into your sauté pan. Add the lemon juice and zest from one lemon. Add your cream and let it reduce for a minute. Finish the gnocchi with parmesan, salt, and pepper. To serve just add a couple spoonfuls of gnocchi to a bowl with some sauce, garnish with bread crumbs and fresh parmesan. If you like lemon and gnocchi you will love this recipe. If you can't find sunchokes feel free to substitute potatoes. Enjoy these excellent lemon ricotta gnocchi!

    1. Blanch 6 lemons in boiling water 5 minutes. When cool enough to handle, cut lemons into 8 wedges each and discard seeds. Toss with salt in a bowl and pack into jar.
    2. Squeeze enough juice from remaining lemons to measure 1 cup. Add enough juice to cover lemons and cover jar with lid. Let stand at room temperature, shaking gently once a day, 5 days. Add oil and chill.

    I thought, why waste the peel of the juiced lemons? I removed any remaining pulp, cut them into rings and added them to the jars.

    I found a recipe similar to that described by by gotchabarbara on 02/17/05. Mine was 'simpler' in that it did not call for more than salt. In early July 2011 I washed and dried enough ripe Meyer lemons to fill a liter European bail top glass jar. I cut out the stems, quartered them to near the 'nipple', packed them with salt and stuffed them into the bottle. My instructions (See: recommended against additional spices and suggested that the lemon juice and olive oil are also unnecessary. Within a week the lemons had settled a bit and they were 90% immersed in their own juices. I put the jar in my ⟎llar,' a large insulated plywood box cooled with a wine cellar cooler. It maintains 55F year round. I tasted a bit of the peel this evening (after 7 months storage) and could not taste any remarkable lemon character. I was very much reminded of Indian lime pickle without the hot pepper and spices. I thought Iɽ add these observations: 1) long term storage at cellar temperature results in 'lemon peel kraut.' 2) the rave reviews of others may reflect ⟪rly ' sampling of the product. Have any who tried this recipe kept the lemons long enough to have a similar experience? I would not make it again, soon, because I have a large jar full. baumgrenze

    I used lemons from my tree and think this is a great way to preserve lemons and also great gifts. Last forever and keeps very well in fridge.

    I made this recipe this past Christmas, as Meyer Lemons were abundant in my specialty grocery store. I have two dwarf Meyer trees but they were not quite ripe enough to use. I will though, when the time is right. I used 1-pint jars as my canning medium, but prepared the recipe to the letter as directed. While the finished product makes a beautiful presentation. the Meyer's in their juice with the olive oil are bee-u-ti-ful!, I must admit to having trouble after blanching the lemons for 5 minutes. They were soft and although I have professional cutlery, they were still difficult to work with. I think the next time I do this recipe, I will not cut them down into eight pieces per lemon, opting to leave some of the slices larger, as I believe they will be easier to work with. Being cut into 8th's after blanching, they were soft, and some of the flesh was separating from the rind. But I managed, and was quite pleased. But would revise the way I did it next time. Otherwise, top-notch recipe! An added little tip not related to the recipe: Meyer lemon slices freeze very well. After washing your lemoms, cut them into round slices, then half those slices (removing the seeds) and lay them on small baking sheets and cover them tightly and flash freeze them in your freezer. When completely frozen, remove them from the baking sheet and store in airtight containers in your refrigerator. Because of the flash-freezing, they stay seperate, and are wonderful used in cocktails and just water for dinner, almost acting as lemon ice cubes. Even after thawing inside your drink, I still found they were just as tasty as ever.

    I made the "preserved meyer lemon recipe" listed here on Epicurious. Easy, except for when it came to cutting the cooled, blanched Meyer lemons. Despite using a very sharp professional knife, it was not an easy task (seeding was particularly difficult) cutting into the blanched, softened lemons..the skins became VERY soft. But I managed to can three, 1-pint jars of Meyer's (using 6 good-sized Meyer's as a base), and covering with their juice, which I will continue to shake gently for five days before adding the olive oil. Well worth the trouble, as having Meyer's hanging around for an extra year is well worth it. I love these lemons, the gourment of lemons IMHO, and I have two of my own trees growing as I write this. I will say, and I don't know how long they will last, that I cut my original Meyer's into rounds, then into half-moons and flash-froze them and safely secured them in containers in my freezer. They are fine. And make an exellent accompaniment to a lemon martini. They act like lemon ice cubes in a Meyer lemon martini. recommending Williams-Sonoma Meyer Lemon Drop mix as the base. A heavenly martini! Made by "Stirrings" but exclusively for Williams-Sonoma. You can get a regular lemon drop mixer from Stirrings, but they only make the Meyer for Williams-Sonoma. What a shame. But with my method of flash-freezing the half moons of Meyer's, you'll never serve another Meyer martini without this accompaniment.

    To "gotchabarbara". the addition of your spices seems like a great idea (the black peppercorns, allspice berries, and cinnamon sticks), but it seems to me if you want the TRUE flavor of a preserved Meyer lemon, you would preserve it as directed, as the added spieces/aromatics might end up interfering with whatever you choose to do with them later. It's always easy to add additional ingredients to infuse to lemons with flavor later on. JMHO. your recipe sounds FANTASTIC!

    I haven't made this yet, so I can't write a review per se, but it looks like a wonderful way to keep those delicious lemons around a lot longer, at least til they're in season again! QUESTION: if you're preserving them in batches smaller than 6 cups, how do you adjust the oil (I'm assuming extra-virgin olive oil here). How would you adjust the olive oil for smaller containers? Just enough to cover to the top, 1/4" from the rim or so? Meyer's are my favorite and the gourmet of lemons to me. I have two trees that are fruiting right now, but won't be ready in time for the holidays to share. But my local specialty market is carrying them.

    • 2 3/4 cup all purpose flour
    • 2 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp kosher salt
    • 1 1/4 cup granulated sugar
    • 2 Tbsp Meyer lemon zest
    • 1/3 c unsalted butter, melted and slightly cooled
    • 1/3 cup oil ( I use avocado oil, melted coconut oil would also work)
    • 1 1/3 c sour cream *
    • 2 1/2 Tbsp Meyer lemon juice
    • 2 large eggs, room temperature
    • 1 tsp vanilla extract

    Crumb topping:

    • 2/3 c flour
    • 1/3 c sugar
    • 3 tbsp butter, melted
    • 2 tsp lemon zest
    • Pinch salt


    Caramelized Sunchokes with Meyer Lemon Zest & Parsley

    Sunchokes (a k a Jerusalem artichokes, from the Italian name, girasole articiocco) are one of those items you’re more likely to find at the farmers’ market than at the grocery store. These homely little tubers of the sunflower resemble ginger root and can be eaten raw or cooked. Raw, they have a mild, faintly nutty flavor and crunchy texture try them julienned or sliced paper thin. Cooking deepens their nutty character. Sunchokes have a thin skin, so don’t bother peeling them–just give them a gentle scrub with a vegetable brush. With a sprinkling of lemon zest and parsley, this side dish pairs well with roast chicken or pan-seared fish.

    Early-season sunchokes are more tender and cook more quickly. As they move through the season, older 'chokes will get bigger and need more cooking time, so let them steam a bit longer before uncovering the pan and turning up the heat.

    1. 1 tablespoon olive oil
    2. 1 tablespoon butter
    3. 1 tablespoon sugar
    4. 3 tablespoons water
    5. 1-1/2 pounds sunchokes (Jerusalem artichokes), cut into 1/2-inch pieces
    6. Sea salt and black pepper, to taste
    7. 1 teaspoon finely grated Meyer lemon zest
    8. Finely chopped Italian parsley

    Heat oil and butter in a saute pan over medium heat. Whisk in sugar. As soon as the sugar melts, take the pan off the heat and carefully whisk in the water (mixture will splatter a bit). Immediately add sunchokes to pan, tossing to coat. Return pan to heat, cover, and cook 10 minutes, tossing occasionally, until sunchokes are nearly tender.

    Uncover, increase heat to medium-high, and saute sunchokes 5 minutes or until tender. Toss the sunchokes frequently with a wide spatula so the sunchokes brown nicely but don't burn. Season to taste with salt and pepper. Transfer to a serving dish. Sprinkle with lemon zest and parsley.

    The Jerusalem Artichoke (Or Sunchoke) Is The Fugly Vegetable You Should Be Eating

    These are Jerusalem artichokes. They're also called a sunchokes.

    No, sunchokes are not the most beautiful vegetable on the block. You've probably dismissed them in the produce aisle, brushing the tubers off as wonky, distant cousins of the potato. But don't let yourself be confused by their appearance or their name when cooked correctly, they taste like a thing of beauty, and they've got nothing to do with artichokes.

    Remember the story of the ugly ducking? The fowl, who with a bit of time and care, transformed into a beautiful swan. When Jerusalem artichokes are cooked, they still are pretty strange looking, but they offer a nutty-sweet crunch that brings ordinary dishes to stunning heights. This mighty choke is similar to the potato in the sense that it offers a hearty starchiness and can be prepared in so many ways. You can fry, bake, puree and mash this rowdy root. But its nutritional profile is far more impressive than the potato's: The Jerusalem artichoke is high in fiber, antioxidants and potassium.

    Now be mesmerized by these gorgeous recipes below, each of which cast the Jerusalem artichoke as its protagonist. Then run -- don't walk -- to your nearest grocer and snatch up as many of these ugly vegetables as you can, before the secret's out.

    Mediterranean Sunchoke Salad

    We got these strange looking tuber things in our Greenling box last week. I had no idea what they were, but after putting the call out on Twitter and sending a distress call to Greenling, I learned that they were sunchokes (aka Jerusalem artichokes).

    I found a number of recipes for soups and purees, but I also found out that if the sunchokes are young, you can eat them raw. They don’t have much flavor themselves, so I thought doing a cold salad with lots of strong flavors would be great for these.

    I also found out that you don’t really need to peel sunchokes before eating them, which is a good thing because they have a ton of nooks and crannies.

    • 1 lb. sunchokes, thinly sliced (no need to peel them)
    • 3 roasted peppers, chopped
    • 1/4 c. kalamata olives, chopped
    • 2 Tbsp. capers, finely chopped
    • 1 handful fresh parsley, finely chopped
    • 1 Tbsp. balsamic vinegar
    • 1 tsp. olive oil
    • Juice of 1 lemon
    • Freshly ground pepper, to taste
    • Combine the sunchokes, peppers, olives, capers and parsley in a bowl. Toss with the vinegar, olive oil, and lemon juice and add pepper to taste. Adjust seasonings as needed.

    I can’t imagine any case where these flavors wouldn’t be good together, but this was really perfect. The raw sunchokes give the salad a great crunch, and the brininess of the capers and olives adds some depth.

    Sunchokes don’t hold up too well after they’re prepared, so this isn’t a salad that you can make too far in advance. Luckily, it comes together in a snap.

    In Season: Classic Eureka and Lisbon lemons, as well as pink lemons (also known as zebra lemons, these have a striped yellow-and-green or yellow-and-pink rind and a pink interior), are available year-round in supermarkets.

    What to Look For: Choose lemons not much more than 3 inches from tip to stem and that are heavy for their size. The skin should be taut and thin avoid those with very hard skin. Through skin, you should be able to feel the flesh inside. The lemon should give slightly when pressed. Wrinkled, dry-skinned, or dull-colored lemons are past their prime.

    How to Store: Lemons can be refrigerated in a plastic bag for two to three weeks.

    Recipe Summary

    • 1 ¼ cups white sugar
    • 3 large eggs
    • 3 ¾ fluid ounces Meyer lemon juice
    • ¼ cup butter, melted
    • 1 (9 inch) pastry shell, unbaked

    Preheat oven to 350 degrees F (175 degrees C).

    Place sugar, eggs, and lemon juice in a blender blend until smooth, about 3 minutes.

    Pour melted butter into the blender and blend for 30 seconds more.

    Transfer lemon filling to the pastry shell.

    Bake in the preheated oven until filling is just set, 30 to 35 minutes. Allow pie to rest until completely set before serving, about 15 minutes more.

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