This Greek influenced dip, called skordalia, is the potato-and-almond flavoured cousin of hummus. Its hint of almond and lemony flavour give it a bright satisfying taste.

Ingredients

  • 100 g blanched almonds
  • 400 g potatoes 
  • 2 tsp salt
  • 6-7 medium garlic cloves
  • 1 ½ tbsp lemon juice
  • 1 ½ tbsp white wine vinegar
  • 170 ml extra virgin olive oil, plus extra to garnish
  • 150 ml of reserved potato water
  • Black olives (to garnish, optional)

Instructions

  1. Soak the almonds in boiling water for 30 minutes; then gently rub the skins off. Discard the skins.
  2. Peel the potatoes and cut them into 3-4cm chunks. Transfer to a sauce pan, add enough water to cover with around 2-3 cm of water and season with 1 teaspoon the salt. Bring to a boil, reduce the heat and simmer for 15 or until the pieces are fork tender.
  3. Meanwhile, drain the almonds, add them to a food processor and blend until they begin to turn into a paste. Peel and finely grate the garlic cloves into the food processor, then add the lemon juice, vinegar, remaining 1 teaspoon of salt and half of the olive oil (85 ml). Blend for a few seconds more to combine.
  4. When the potatoes are tender, drain them but reserve 150 ml of the cooking water. Transfer the cooked potatoes to the food processor with the almond and olive oil mixture and 50ml of the reserved water. Blend for around 15 seconds until smooth, then add the remaining olive oil (85 ml) and blend for a few seconds more to combine. It should be the consistency of a thick sauce, not mashed potatoes; If the dip is still too stiff incrementally add more of the reserved potato water to loosen. 
  5. Transfer to a serving bowl and optionally refrigerate for 1-2 hours.
  6. To serve, drizzle with extra olive oil and place olives on top as a garnish if you wish.