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


  • 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


  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.