This dish contains the following allergens: Tree Nuts
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325g
Jerusalem artichokes
2
cloves garlic (skin on, bashed)
2 tbsp
extra virgin olive oil
1 tsp
sea salt
1/2 tsp
coarse ground black pepper
1/4 tsp
garlic powder
60ml
water
3 tbsp
lemon juice
2 tbsp
coconut yogurt
2 tbsp
tahini
1/2 tsp
ground cumin
Optional toppings
A pinch
paprika
1 tbsp
extra virgin olive oil
1 tbsp
pine nuts
11.38oz
Jerusalem artichokes
2
cloves garlic (skin on, bashed)
2 tbsp
extra virgin olive oil
1 tsp
sea salt
1/2 tsp
coarse ground black pepper
1/4 tsp
garlic powder
2.1fl. oz
water
3 tbsp
lemon juice
2 tbsp
coconut yogurt
2 tbsp
tahini
1/2 tsp
ground cumin
Optional toppings
A pinch
paprika
1 tbsp
extra virgin olive oil
1 tbsp
pine nuts
Utensils
Step 1
Wash then slice the Jerusalem artichokes into 1cm thick rounds. Toss in a mixing bowl with the bashed garlic, olive oil, sea salt, black pepper, and garlic powder.
Step 2
Transfer to the baking sheet. Select ROAST and set the temperature to 160°C, time to 30 minutes, and press the dial to start the pre-heat cycle. Once the unit beeps to signify it has finished pre-heating insert the baking tray and close the oven door. Roast for 25-30 minutes until soft.
Step 3
Once cooked, transfer to the bowl of a food processor with the remaining ingredients and blend until smooth. Transfer to a bowl and top with paprika, olive oil, and pine nuts if you wish. This dip can be served warm or cold.
Notes
Store in an airtight container in the refrigerator for up to 2 days.
Remove the skin of the artichokes if you wish for a much smoother and less heavy dip.
Wash then slice the Jerusalem artichokes into 1cm thick rounds. Toss in a mixing bowl with the bashed garlic, olive oil, sea salt, black pepper, and garlic powder.
325g
Jerusalem artichokes
2
cloves garlic (skin on, bashed)
2 tbsp
extra virgin olive oil
1 tsp
sea salt
1/2 tsp
coarse ground black pepper
1/4 tsp
garlic powder
60ml
water
3 tbsp
lemon juice
2 tbsp
coconut yogurt
2 tbsp
tahini
1/2 tsp
ground cumin
Optional toppings
A pinch
paprika
1 tbsp
extra virgin olive oil
1 tbsp
pine nuts
11.38oz
Jerusalem artichokes
2
cloves garlic (skin on, bashed)
2 tbsp
extra virgin olive oil
1 tsp
sea salt
1/2 tsp
coarse ground black pepper
1/4 tsp
garlic powder
2.1fl. oz
water
3 tbsp
lemon juice
2 tbsp
coconut yogurt
2 tbsp
tahini
1/2 tsp
ground cumin
Optional toppings
A pinch
paprika
1 tbsp
extra virgin olive oil
1 tbsp
pine nuts
Step 2 of 3
Transfer to the baking sheet. Select ROAST and set the temperature to 160°C, time to 30 minutes, and press the dial to start the pre-heat cycle. Once the unit beeps to signify it has finished pre-heating insert the baking tray and close the oven door. Roast for 25-30 minutes until soft.
325g
Jerusalem artichokes
2
cloves garlic (skin on, bashed)
2 tbsp
extra virgin olive oil
1 tsp
sea salt
1/2 tsp
coarse ground black pepper
1/4 tsp
garlic powder
60ml
water
3 tbsp
lemon juice
2 tbsp
coconut yogurt
2 tbsp
tahini
1/2 tsp
ground cumin
Optional toppings
A pinch
paprika
1 tbsp
extra virgin olive oil
1 tbsp
pine nuts
11.38oz
Jerusalem artichokes
2
cloves garlic (skin on, bashed)
2 tbsp
extra virgin olive oil
1 tsp
sea salt
1/2 tsp
coarse ground black pepper
1/4 tsp
garlic powder
2.1fl. oz
water
3 tbsp
lemon juice
2 tbsp
coconut yogurt
2 tbsp
tahini
1/2 tsp
ground cumin
Optional toppings
A pinch
paprika
1 tbsp
extra virgin olive oil
1 tbsp
pine nuts
Step 3 of 3
Once cooked, transfer to the bowl of a food processor with the remaining ingredients and blend until smooth. Transfer to a bowl and top with paprika, olive oil, and pine nuts if you wish. This dip can be served warm or cold.
Notes
Store in an airtight container in the refrigerator for up to 2 days.
Remove the skin of the artichokes if you wish for a much smoother and less heavy dip.
