Roasted Jerusalem Artichoke & Garlic Dip –

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
• A pinch paprika
• 1 tbsp extra virgin olive oil
• 1 tbsp pine nuts
• 11.38oz Jerusalem artichokes
• 2.1fl. oz water
• 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.