Artichoke & Parsnip Dip Recipe.
Artichoke & Parsnip Dip Recipe
Winter brings a bounty of hearty, nourishing vegetables that are perfect for creating rich and satisfying dishes. This Artichoke & Parsnip Dip combines the earthy sweetness of roasted parsnips with the subtle nuttiness of artichokes. Packed with flavour and immune-boosting ingredients like garlic and lemon, this dip is ideal for a cosy night in or as a delicious addition to your holiday appetiser spread.
Ingredients:
- 2 parsnips, peeled and diced
- 1 globe artichoke, prepared
- 4 tbsp olive oil
- 4 cloves garlic
- ½ can of chickpeas, drained
- Zest and juice of ½ lemon
- 2 tbsp tahini
- ½ tsp salt
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- ½ tsp paprika
Method:
- Preheat your oven to 180°C or gas mark 4.
- Peel and dice the parsnips. Prepare the globe artichoke by removing the stem and choke, then halve it lengthways.
- Place the parsnip cubes on a baking tray and drizzle with 1 tablespoon of olive oil.
- Wrap each artichoke half with 1 clove of garlic in foil and drizzle with 1 tablespoon of olive oil.
- Roast the parsnip cubes and artichoke halves for 30 minutes until they are tender. Allow them to cool to room temperature.
- In a blender, combine the cooled parsnips and artichokes with the remaining olive oil, roasted garlic, chickpeas, lemon juice and zest, tahini, salt, cumin seeds, and coriander seeds.
- Pulse until the mixture is smooth and creamy.
- Transfer the dip to a serving bowl and sprinkle with paprika for an extra touch of warmth and colour.
- Serve with your favourite dippers such as vegetable sticks, pita bread, or crackers.
Tip: If you decide to use canned (and drained) artichoke hearts, skip step 2 and 5, and add them directly to step 6 for a quicker version of this recipe.
This creamy, nourishing dip is not only delicious but also full of immune-supporting ingredients, making it the perfect addition to your winter menu. Enjoy it with friends and family, or simply as a cosy treat for yourself.
With Love & Good Taste,
Team Kurami.
