Instructions: 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 pureed; scrape container sides as needed. Add chilies and salt to taste. Scrape into a bowl.

To eat, scoop up dip with corn chips.

This recipe yields about 2 cups dip; 8 servings.

Comments: 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. Youll need about 8 cups of chips.

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