500g Jerusalem artichokes
1 tbsp tahini
Juice of 1 lemon
1 tsp Cornish Sea Salt Fresh & Zesty
2 cloves of garlic
2 tbsp olive oil
Fresh dill (optional)
Peel and parboil the artichokes until softened. Blitz all ingredients in a food processor until smooth and season to taste with Cornish Sea Salt Fresh & Zesty. Lemon juice, olive oil and seasoning levels can be adjusted to suit.
Top with a drizzle of olive oil, some fresh dill sprigs and a sprinkle of Cornish Sea Salt. Serve with root crisps or crudités.