Jerusalem Artichoke Hummus With Rosemary Bruschetta - cooking recipe

Ingredients

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

Preparation

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