Skordalia: Greek Potato Hummus - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Skordalia: Greek Potato Hummus



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    •  1 Lb. Yukon Gold Potatoes-peeled, cut into 1” pieces
    • 6  Garlic Cloves-crushed
    • 1  Lemon-juiced
    • ¾ Cup Extra Virgin Olive Oil
    • To Taste Salt and Black Pepper

     Place the potatoes in a pot, add enough cold water to barely cover the potatoes. Bring to a boil and cook until very tender. Drain and mash, let cool to room temperature.
    Place the potatoes, garlic, lemon and olive oil in a food processor. Process until very smooth. Thin the consistency with water as needed to make a dip consistency. Season to taste with salt and pepper.
    Serve with pita chips, fresh vegetables or use as a sandwich spread.