This creamy dip is delicious on crackers or toasted bread.
1 kg taro, peeled and diced
1 head of garlic
A few sprigs of fresh parsley
2 tbsp pine nuts, toasted
Place taro in a saucepan, cover with water and bring to a simmer. Cook until tender and drain. Reserve some of the water.
Process garlic in a food processor and add a pinch of salt.
Add taro to the food processor with a little of the cooking water, a drizzle of lemon juice, a drizzle of olive oil and blend.
Placed blended mix into a bowl and season with parsley, pine nuts and sumac. Serve.