We have to admit that since Jerusalem artichoke season started, lots of customers have mistaken the knobbly root for ginger! Jerusalem artichokes can be eaten raw or cooked, but when they're roasted they take on this wonderful nutty, earthy, sweet flavour. In this recipe (inspired by Anneka Manning) Fiona has taken them a step further and pureed them to create a creamy dip to serve with raw vegetables, bread or alongside roast meats. 

makes about 1 cup

450g Jerusalem artichokes, washed to remove any excess dirt, halved lengthways

60ml olive oil

½ teaspoon sea salt

1 teaspoon cumin seeds

½ teaspoon coriander seeds

1 tablespoon tahini paste

¼ teaspoon smoked paprika

juice of half a lemon, plus extra to taste

Preheat oven to 180°C.  Line a baking tray with baking paper. Spread artichokes on a roasting tray.  Drizzle with 2 tablespoons of oil and toss to coat artichokes in oil. Sprinkle over the salt, cumin and coriander seeds.  Roast for 30-35 minutes or until soft and tender when pierced with a knife.

In the bowl of the food processor place the warm artichokes, oil, cumin and coriander seeds from the roasting tray, lemon juice, remaining olive oil, tahini and paprika. Blend until smooth. Season with extra salt and extra lemon juice, if required, to taste. Drizzle with a little extra virgin oil.  

Serve alongside roasted meats, or as a dip with crispy flat bread and a selection of fresh raw vegetables, known as crudités, like our radishes and Dutch carrots.

Note: Will store in an airtight container in the refrigerator for up to 3 days. 

Fiona Hammond © June 2018 

Recipe, photos and styling by Fiona Hammond.

Mark Brancatisano