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You love Hummus... but have you heard of Skordalia?! This Greek spread is make from stale bread or potatoes and is tangy-delicious-garlicky goodness. You can use it like dip or spread on sourdough like we did with this crostini. ⁠

Prep Time:

Cook Time:




35 Minutes


Bad Wolf, Somersault, Taproot

Dip, Spread, Vegan, Gluten Free, Quick & Easy, Greek

What You Need

  • 2 Russet potatoes, peeled and chopped into cubes⁠

  • 5 garlic cloves (for a more a less intense garlic flavor, you can roast your garlic. We prefer the sharpness of the raw garlic.)⁠

  • 1/4 cup Tahini⁠

  • 1/2 cup Olive Oil⁠

  • 3 tablespoons Lemon Juice⁠

  • 3 tablespoons White Wine Vinegar⁠

  • 1/4 teaspoon Somersault and more for garnish⁠

  • 1 tablespoon Bad Wolf Rub⁠

  • Chopped Parsley for garnish⁠

What To Do

  • Boil the potatoes until they are easily stabbed through with a fork.

  • Strain well and then cool for 10 minutes in the freezer.

  • In a food processor, add lemon juice, garlic, and vinegar and blend them together.

  • Add your Tahini, Somersault, and Bad Wolf.

  • When everything is blended, start adding your olive oil a bit at a time until everything is incorporated.

  • Now add your potatoes and blend until puree. Try not to blend too long as it will cause the starch in the potatoes to become gummy and sticky.

  • Move into a serving bowl then garnish with parsley and a dash of Somersault.

  • Serve with warm bread, pita, or roasted vegetables. In Greece a traditional pairing is with salt cod. We like ours spread thick onto sourdough toast and topped with briny goodies like olives or capers.


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