Treat yourself to this deliciously creamy side dish made with artichokes & roasted parsnips. The perfect fibrous snack! Try dipping with crackers, flatbread or your favourite veggies.
1 globe artichoke
4 tbsp olive oil
4 cloves garlic
½ can of chickpeas
zest and juice of ½ lemon
2 tbsp tahini
½ tsp salt
½ tsp cumin seeds
½ tsp coriander seeds
½ tsp paprika
Preheat oven to 180°C or gas mark 4.
Peel and dice the parsnips.
Prepare the artichoke, remove the stem and choke, and trim the tips of the hearts, halve it lengthways.
Place the parsnip cubes on a baking tray, drizzle 1 tbsp olive oil.
Place each of the artichoke halve in a large square of aluminium foil, add 1 clove of garlic and drizzle 1 tbsp olive oil, then wrap it up securely.
Roast the parsnip cubes and artichoke halves for 30 minutes, and cool them down in room temperature.
When the vegetables are cooled down, add the remaining oil, garlic, chickpeas, lemon juice and zest, tahini, salt, cumin seeds and coriander seeds into a blender and pulse until smooth.
Sprinkle the paprika to finish. Serve with your favourite dippers.
Tip: If you decide to use canned (and drained) artichoke hearts, skip step 2 and 5, and add these directly to step 7.
Nutrition per 170g portionEnergy 1166kJ/ 281kcal | Fat 20g of which saturates 2.9g | Carbohydrate 14g of which sugars 4.8g | Fibre 6.4g | Protein 7g | Salt 0.5g