6 portions
Time: Less than 45 minutes

300g Jerusalem artichokes
1 tbsp olive oil
Salt and black pepper
About 400g cooked chick peas
1 clove of garlic
1/2 lemon, 2 tbsp juice
2 tbsp tahini (sesame seed paste)
1/2 tsp cumin
1 dl olive oil

1. Heat the oven to 225˚C. Place an ovenproof dish in the oven.

2. Rinse and the artichokes and cut in half. Toss them in the olive oil. Season with salt and pepper. Place the artichokes in the preheated ovenproof dish. Roast in the centre of the oven for 15–20 minutes or until they are soft.

3. Pour the chick peas into a colander and rinse them with cold running water. Drain well. Peel and grate the garlic. Squeeze the lemons.

4. In a food processer blend the artichokes, chick peas, garlic, half of the lemon juice, tahini, cumin and olive oil. Add salt, pepper and more lemon juice to taste.

5. Serve with pita bread.

Nutritional value per portion:
Calories: 1,142 kJ/273 calories
Protein: 5.5 g
Fat: 20.9 g
Carbohydrates: 13.9 g
Salt: 0.9 g

CO2e- 0-0.7 kg per person

For everyone:
Free from gluten, lactose, milk protein and eggs.