JERUSALEM ARTICHOKE AND HAZELNUT DIP
This dip is a wonderful alternative to guacamole. Feel free to play around with the flavours. You can add any spices, such as cumin or smoked paprika. And try lemon or lime juice instead of the apple cider vinegar.
500g Jerusalem artichokes
100g hazelnuts, roasted
2 cloves garlic, peeled and crushed
100g sheep's yogurt
75ml apple balsamic vinegar
Cold-pressed rapeseed oil
1 Scrub the artichokes and cut into smaller, evenly sized pieces. Place on a roasting tray with the garlic and season with oil, sea salt and the vinegar.
2 Roast at 200 Celsius until soft. This will take about 20 minutes.
3 Remove from the oven and allow to cool slightly.
4 Place in a food processor with the yogurt and hazelnuts. Blend until smooth. Add a little water if desired, to make a looser dip. Adjust the seasoning with salt and vinegar if required.
5 Serve in bowl and finish with a little oil and flaky sea salt.
Read why Lily Ramirez-Foran, a Mexican-Irish chef who grew up eating avocados, will never touch them again, here