Creamy Jerusalem Artichokes Dip
I went grocery browsing today. This consists of me doing the rounds of the markets and greengrocers around town and touching and smelling a lot of fruit and vegs. I really am quite lucky shop keepers around Dublin put up with my continental ways! We’re passed the time of the year when I’m all about the melons and nectarines. I’m all about the vegetables again as my interest in hot food picks again. The days are short and nights are cold and comfort food is a must.
I took a gander in Fallon & Byrnes in town and also in the Green Door Market.
I was so taken with the purple cauliflower that I had to find something to do with it. I’ve people over in the house tomorrow (there will be 6 of us) and I’d not settled on a starter yet.
300 g of jerusalem artichokes (€1.65); 1 large tin of chick peas (€0.49); garlic (€0.20); 1/2 lemon (€0.20); Olive oil (€0.50). This brings the dip to €3.04 for 6 people. Add a couple of euro for celery and cucumber sticks (or in my case purple cauliflowers) and you’ve got a very tasty and economic starter!
300 g of jerusalem artichokes; 1 large tins of chickpeas; 3 cloves of garlic; 1/2 lemon; olive oil, chili powder, salt.
Pre-heat your oven to 180 C or gas mark 6. Put the peeled artichokes (or put them whole and peel them after), garlic and lemon in the oven for 40 min. Once they are done, put everything in a blender and add some salt. As you blend add olive oil to reach the consistency you most prefer. You may add a bit of water if you find it too reach. Sprinkle with chili powder and drizzle some oil on top.