Notes: This hummus-like dip was created by Loretta Barrett Oden of Corn Dance Cafe in Santa Fe and Josiah Citrin of JiRaffe in Los Angeles for the Cuisines of the Sun program at the Mauna Lani Bay Hotel in Hawaii. Jerusalem artichoke (also known as sunchoke) is the root of a native American variety of sunflower. You'll need about 8 cups of chips.
1 1/2 pounds Jerusalem artichokes
2 cloves garlic, peeled
3 tablespoons lemon juice
3 tablespoons olive oil
1 to 2 tablespoons minced fresh jalapeño chilies
Blue or red corn chips (or a combination)
How to Make It
Peel Jerusalem artichokes and rinse.
In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Add Jerusalem artichokes and cook until tender when pierced, about 12 minutes. Drain.
In a blender or food processor, whirl Jerusalem artichokes, garlic, lemon juice, and oil until smoothly puréed; scrape container sides as needed. Add chilies and salt to taste. Scrape into a bowl.