Hummus and aioli make the perfect appetizer snacks. Making your own hummus is not that difficult. But aioli? That’s a different story…. My homemade mayonnaise fails regularly but fortunately I have my Belgian Mr who solves any mayonnaise issue with very little effort.
Some weeks ago we had friends over for dinner of which two are crazy about Spain and garlic: homemade aioli just had to be on our menu. I didn’t really have the guts to try making it myself so I started thinking about an alternative with garlic. The theme of the evening was “underground”; a full menu made of ingredients from under the ground.
Skordalia with drinks
Fish, turnip, potatoes and roots; skordalia fits perfectly with that! Skordalia is a Greek garlic-mashed potatoes spread. The unusual combination of bread, mashed potatoes, almonds and garlic is surprisingly tasty. As a dip with freshly baked baguette, but also as a side with lamb, roasted chicken or fried fish.
Skordalia garlic spread
Appetizer for 4-6 persons
- 1 medium potato; peeled, cooked and mashed
- 4 slices of stale bread, diced
- 40 grams almond flour (finely ground blanched almonds)
- 4 cloves garlic
- 3 tbsp. freshly squeezed lemon juice
- 110 ml extra virgin olive oil
- Salt and pepper to taste
- Moisten the bread with a small amount of water until it is moist but not soaking wet. Gently squeeze out excess water from the bread
- Add the soaked bread, almond flour, garlic and lemon juice in the bowl of a food processor. Mix until smooth
- While the food processor running, add in dashes of the oil. Mix until thick and smooth
- Put the mixture into a bowl. Fold through the mashed potatoes and season to taste with salt and pepper