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Jerusalem Artichoke Hummus with Spiced OilSERVINGS:8 Ingredients 1 1/2 teaspoons fennel seeds1 1/2 teaspoons coriander seeds1/2 teaspoon crushed red pepper2 teaspoons hot paprika1/2 cup extra-virgin olive oil12 medium pita breads, cut into 8 wedges each2 pounds Jerusalem artichokesOne 19-ounce can chickpeas, drained and rinsed2 garlic cloves, smashed1/3 cup sesame tahini1/4 cup fresh lemon juiceSalt and freshly ground pepper1 tablespoon coarsely chopped flat-leaf parsley Directions 1.In a small skillet, stir the fennel and coriander seeds over moderate heat until fragrant, about 30 seconds. Add the crushed pepper and paprika and cook, stirring, for 30 seconds longer. 2.Transfer the spices to a blender. Add the oil and blend until almost smooth. Pour the spiced oil into a jar, cover and let stand overnight at room temperature. Strain the oil through cheesecloth and discard the spices. 3.Preheat the oven to 375°. Spread the pitas on 2 large baking sheets and toast for about 12 minutes, or until crisp. 4.Spread the Jerusalem artichokes on a rimmed baking sheet, cover tightly with foil and bake until tender, about 45 minutes to 1 1/4 hours, depending on their size. Remove them as they are done and let cool to room temperature. Using a small metal spoon, scoop out and reserve the flesh, discarding the skins. 5.In a food processor, puree the chickpeas and garlic. Add the Jerusalem artichokes, tahini and lemon juice and process until smooth. Season with salt and pepper to taste and let stand for at least 2 hours or refrigerate overnight. 6.Spoon the hummus into a bowl, drizzle with 2 tablespoons of the spiced oil and garnish with the parsley. Serve the crisp pita chips alongside. 7.ONE SERVING Calories 436 kcal, Total Fat 11 gm, Saturated Fat 1.4 gm
"Actually, I'm not all that interested in the subject of photography. Once the picture is in the box, I'm not all that interested in what happens next. Hunters, after all, aren't cooks.” -Henri Cartier-Bresson
Stephanie is a hunter. Not just of photography or of painting but of her every impulse. Not interested in the end product, or sometimes even the process, she is in the midst of a discipline concerning only her most fleeting fancies and capricious whims. She is engrossed in the systematic and rigorous exploration of this singular idea and is unwilling to let me know when she will be finished with it.
Stephanie is currently attending the University of Arizona pursuing her undergraduate degree in Art (and maybe Craft) with a minor in Theater Arts. She is graduating in May 2011 and will promptly begin forgetting everything she’s learned and will, from there, build a new education beginning with an extended stay with her grandparents in Santa Fe, NM and Witten, Germany.
