Earthy, slightly sweet, and packed with warm spices, this Jerusalem Artichoke Dip is a unique and flavourful alternative to traditional spreads. Roasted to perfection and blended until silky smooth, it’s perfect for pairing with fresh veggies or crackers. Whether you're looking for a wholesome snack or an impressive party appetizer, this dip is sure to stand out.
Jerusalem Artichoke Dip
400 g Jerusalem Artichoke (cleaned)
4 tbsp extra virgin olive oil
1 tsp (sea) salt
1/2 tsp allspice
1/2 tsp sweet paprika
1/2 tsp turmeric
1 tbsp apple juice
1 tbsp water
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Turn on your oven to 180 °C (360 °F). Clean the Jerusalem artichokes, cut them into 1 cm thick slices. Place them on a grease proof baking sheet, sprinkle with 2 tbsp of olive oil. Add the spices.
Use the paper to mix & cover the Jerusalem artichokes in the oil & spices. Roast in the oven for about 30 minutes. Once the Jerusalem artichokes have gone soft, take them out of the oven & let them cool.
Add the roasted Jerusalem artichokes to a food processor together with the rest of the olive oil & apple juice. Mix till you get a smooth dip. Salt to taste & adjust the thickness to your liking with water.
Serve it up with your favourite veggies, and dig in!
Note: This recipe yields about 300 ml (1 1/4 cups).
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https://histaminefriendlykitchen.com/jerusalem-artichoke-dip/