Dips & Sauces, Sides, Vegan, Vegetarian
Roasted Jerusalem Artichoke & Garlic Dip
Recipe by Greens of the Stone Age
Tip: Cooking Mode
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Cooking method:
Ninja Foodi 8-in-1 Flip Mini Oven SP101
- Prep Time: 10 mins
- Total time: 40 mins
- Skill Easy
- Serves 6 people
Roasted Jerusalem Artichoke & Garlic Dip
This high fibre, flavoursome Roasted Jerusalem Artichoke and Garlic Dip makes the perfect accompaniment to crudités, crisps, or crackers.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Nuts
Ingredients
- 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
Cooking mode
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Method
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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.
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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.
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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.
