Roasted Jerusalem artichoke dip with chilli and allspice

Ingredients

• 80 ml (⅓ cup) olive oil, plus extra to drizzle
• 1 tsp sea salt flakes, plus extra to season
• ½ tsp chilli flakes, plus extra to sprinkle
• ½ tsp allspice
• 500 g Jerusalem artichokes, scrubbed and cut into 1 cm-thick slices
• 1 tbsp lemon juice, or to taste
• freshly ground black pepper, to taste
• baguette or vegetable crudités, to serve

Instructions

Preheat the oven to 180°C (160°C fan-forced). Line a baking tray with non-stick baking paper.

Combine 2 tablespoons of the olive oil, salt, chilli flakes and allspice in a large bowl. Add the artichoke slices and toss to combine evenly. Spread the artichoke over the lined tray in a single layer, and drizzle with any flavoured oil remaining in the bowl.

Roast the artichokes for 30 minutes or until golden and tender when tested with a skewer. Remove from the oven and set aside for 5 minutes to cool slightly.

Transfer the artichoke and any roasting juices from the tray to a food processor. Add the lemon juice and process until almost smooth. With the motor running, gradually add the remaining 2 tablespoons of the olive oil to make a smooth, creamy dip. Taste and season with salt and pepper and a little more lemon juice, if necessary.

Serve drizzled with a little extra oil and sprinkled with a little extra chilli flakes and serve with baguette or vegetable crudités.

Note

• This dip makes about 1⅓ cups. It will keep in an airtight container in the fridge for up to 3 days.

Photography by Alan Benson. Styling by Sarah O’Brien. Food Preparation by Tina McLeish.

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook,Twitter, Instagram and Pinterest.

This recipe is part of our Bakeproof: Winter root vegetables.