"Spread" the word, this is good
8-10 Jerusalem Artichokes: peel then boil until soft
5 large cloves of garlic: boil them with Jerusalem 'chokes
4 ounces of cannellini beans (half a can or 1/2 cup cooked)
2 tbsp of Olive Oil
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| Artist Julia Haack taste tests |
Sea Salt & Pepper
Blend ingredients in a blender or food processor
Adjust lemon, olive oil, salt to taste
Top with a sprig of an herb like mint or oregano
Spread on crackers, flatbread, or on bread with sandwich fillers, and as a dip with vegetables and chips.
Submitted by Isobel
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