Pickled Rose
Food and art, mutually inspired.


Roasted Sunchoke Spread

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I am a complete sucker for a good dip.  There are many a night where I could indulge in a bag of chips and salsa for dinner, or a tub of hummus and veggies if I'm feeling healthy.  And who doesn't love a good dip at a party.  I feel it is essential to have a few good party ready recipes in your back pocket, and this roasted sunchoke spread is one you'll want to make again and again.  

You may be asking, what the hell is a sunchoke?  A sunchoke, also known as a Jerusalem artichoke, is actually not related to the artichoke at all.  It is the edible tuber of the sunflower, and freakishly resembles fresh ginger.  Sunchokes have a slight artichoke flavor and have the texture, although much less starchy, of a potato.  They are slightly sweet, nutty, and earthy, with a creamy center when roasted.  And if you're lucky enough to find these winter gems at a farmers market or grocery near you, snatch them up while they're in season.  

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This roasted sunchoke spread comes together with garlic, meyer lemon, sumac, and a little parsley for brightness, creating a sweet and savory dip.  It is best served warm with a crusty sourdough baguette or pita chips.  

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Roasted Sunchoke Spread

Roasted Sunchoke Spread


1 lb. sunchokes, sliced

2 teaspoons olive oil

2 cloves garlic

1 meyer lemon, juiced

1 teaspoon sumac

1 tablespoon flat leaf parsley




Pre-heat oven to 350 degrees


Wash and clean sunchokes, and slice into 1/4" rounds.  Place sliced sunchokes on a baking sheet and drizzle with olive oil and season with a pinch of sea salt and a few grinds of freshly cracked pepper.  Toss to coat, and roast in a 350 degree oven for approximately 30 minutes, or until the sunchokes are easily pierced with a knife and are lightly browned.

While the roasted sunchokes are still warm, transfer to a food processor.  Add garlic, meyer lemon juice, and sumac and pulse until creamy and smooth.  Next add parsley and pulse a few times until the parsley is chopped and incorporated with the sunchoke spread.  Season to taste with salt and pepper.  


* I cannot in good conscience post this recipe without including a little warning about sunchokes.  While extremely delicious, these tasty little tubers can be known to cause some slight stomach discomfort.  Here's an interesting article about this issue from Bon Appetit.  But don't let this info shy you away from trying sunchokes or this dip.  They are just too good to pass up!