Broad bean hummus with crackers
Growing some broad beans in the garden? Make the most of your homegrown produce with this broad bean version of hummus served with homemade crackers
Smashed jerusalem artichoke with smoky feta & red pepper dip
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 1kg jerusalem artichokes
- 2 tbsp olive oil
- 4 garlic clovesunpeeled
- 1 tbsp capers
- small bunch of dillto serve
For the dip
- 250g roasted red peppersfrom a jar
- 1 tsp smoked paparika
- 200g feta
- ½ lemonzested and juiced
- 2 tbsp extra virgin olive oil
Nutrition: Per serving (6)
- kcal239
- fat14g
- saturates6g
- carbs16g
- sugars4g
- fibre7g
- protein8g
- salt1.43g
Method
step 1
Tip the artichokes into a pan and cover with cold water. Season the water with salt and bring to a boil over a medium heat. Cook for 10 mins, or until a knife can easily pierce the skin, then drain and steam-dry in the colander for 5 mins. Toss the artichokes in 1 tbsp olive oil and some seasoning.
step 2
Heat the oven to 200C/180C fan/gas 6. Tip the artichokes onto a large, heavy baking tray. Use the base of a glass to squash each, cracking open the skin to to create lots of crispy bits as it cooks. Toss with the garlic cloves, then drizzle everything with another 1 tbsp olive oil and cook for 30 mins.
step 3
Remove the garlic from the tray and add the capers. Return to the oven for another 15-20 mins until the artichokes are crisp and golden.
step 4
Meanwhile make the dip by blitzing the peppers, paprika, feta, lemon zest and juice and the extra virgin olive oil in a food processor. Squeeze the garlic cloves from their skins, add to the mixture and blend again. Check the seasoning and adjust if you like – the feta will be salty, so you may not need extra salt.
step 5
Spread the dip over a plate, top with the crispy artichokes and capers, then scatter over the dill.
