Skordalia
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.
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35 Minutes
Painless
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.
Enjoy!