Jerusalem Artichoke Dip

I don’t know about you, but when I first started eating a low histamine diet, I was like “what the heck can I eat as a snack now?”. One of my most frequent snacks was veggie sticks (or homemade tortilla chips if I was in an unhealthy mood ;)) with dip….. think guacamole, tomato salsa, hummus, tapenade, sour cream and dill….. the list goes on. So it was time for some new thinking in the dip department. And for this time of the year Jerusalem artichoke dip, is perfect.

This dip is creamy and perfect like hummus and guacamole but of course without having to use either avocados or beans. And for me it really hits the right spot in terms of dip for veggie sticks. And as an added bonus you get some extra veggies in the dip as well. I cut up a wide variety of veggies when I made this, including one of my favorite veggies, namely Romanesco. I just think it is so beautiful, but that might just be the math geek in me 🙂 And of course it tastes great as well, both raw and cooked. If you have never tried it, you should definitely give it a go.

The timing of this post, being vegan and veggie inspired, is perfect. As I have accepted a challenge of going vegan for a month, as part of a one month long project running here in February 2017. Where a large group of people (here in the Netherlands) goes vegan (or vegetarian) for a month, and the organisers make a documentary about it. All based on the documentary “Cowspiracy“. One of the organisers is a colleague of mine (fellow health professional), Sas Odenthal. A very inspiring woman, to whom I own a lot of credit to where I am today.

At first I was a bit skeptical about restricting my diet even more. But then I decided that is a welcome challenge, which I can learn from and get some new inspiration. And it gives me some extra incentive to try to bring back some pulses to my diet. So I here by dedicate the month of February 2017 to inspiring people, sustainability, vegans and vegetarians all over the world, and the reintroduction of beans and lentils for me 🙂

So now to the recipe, which is really quite simple. Turn on your oven to 180 °C (360 °F). Clean the Jerusalem artichokes. You can eat the skin of Jerusalem artichokes, so if you like you can leave it on and just give it a good scrub. I normally remove the skin, and cut them into ca 1 cm thick slices. Place them on a grease proof baking sheet, and sprinkle with 1-2 tbsp of olive oil. Add the spices (I used salt, all spice, sweet paprika, and turmeric. You can add garlic if you like as well). Use the paper to mix and cover the Jerusalem artichokes in the oil and spices. Roast in the oven for about 30 minutes.

Once the Jerusalem artichokes have gone soft, take them out of the oven and let them cool down a bit. I kind of like the dip to not be completely cold when I eat it, but it is up you how long you let it cool down. Add the roasted Jerusalem artichokes to a food processor together with the rest of the olive oil and apple juice (if you want you can replace one tbsp of olive oil with almond butter, that way you add a bit more protein to the mix). Mix till you get a smooth dip. Salt to taste and adjust the thickness to your liking with water. Serve it up with your favorite veggies, and dig in 🙂

Jerusalem Artichoke Dip

• Author: Tania Surrow Larsen, The Histamine Friendly Kitchen
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 4 1x

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Ingredients

• 400 g Jerusalem Artichoke (cleaned)
• 4 tbsp extra virgin olive oil
• 1 tsp (sea) salt
• 1/2 tsp all spice
• 1/2 tsp sweet paprika
• 1/2 tsp turmeric
• 1 tbsp apple juice
• 1 tbsp water

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Instructions

1. Turn on your oven to 180 °C (360 °F).
2. Clean the Jerusalem artichokes, and cut them into ca 1 cm thick slices.
3. Place them on a grease proof baking sheet, and sprinkle with 2 tbsp of olive oil. Add the spices (I used salt, all spice, sweet paprika, and turmeric. You can add garlic if you like as well). Use the paper to mix and cover the Jerusalem artichokes in the oil and spices.
4. Roast in the oven for about 30 minutes.
5. Once the Jerusalem artichokes have gone soft, take them out of the oven and let them cool down a bit.
6. Add the roasted Jerusalem artichokes to a food processor together with the rest of the olive oil and apple juice (if you want you can replace of tbsp of olive oil with almond butter, that way you add a bit more protein to the mix). Mix till you get a smooth dip.
7. Salt to taste and adjust the thickness to your liking with water.
8. Serve it up with your favorite veggies, and dig in 🙂 This recipe yields about 300 ml (1 1/4 cups). The nutritional data is calculated on 1 out of 4 servings not including the veggies you eat with it.