Preheat oven to 180C

Cut the Jerusalem Artichokes in half and place on a lined baking tray with the unpeeled garlic gloves and place into the oven and roast for 30 – 40mins until completely soft.

Peel the roasted garlic and discard the skins.

Place the roasted Jerusalem Artichokes, roasted garlic and half the olive oil into a blender and process until smooth, adding more olive oil gradually as needed to form a thick dip. Add nutmeg and blend through and then season with salt and pepper and stir through.

Serve warm or cold in a bowl with a drizzle of extra virgin olive oil and sprinkle some cracked roasted hazelnuts.