Potato Hummus or Skordalia with Tahini

At a Glance

  • Potato Type: Russet
  • Prep Method: Boiled
  • Yield: 4
  • Prep Time:
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Skordalia takes its name from its most important ingredient, skordo or garlic. There are two versions of this sauce, one based on mashed potatoes and the other thickened with bread and almonds or walnuts. Some skordalias are blended with vinegar, some use part lemon juice and part vinegar. Skordalia usually is served as a condiment for fried fish, salt cod, cooked beets, fried zucchini or eggplant and greens. It is also an excellent dip for pita bread and crisp romaine leaves, radishes and carrots.


1/2 pound Yukon Gold potatoes, peeled and boiled

3 to 4 cloves garlic, finely pureed

2 tablespoons lemon juice or more to taste

1/4 cup sesame tahini

5 tablespoons extra virgin olive oil

Cold water as needed

½ teaspoon ground cumin

Salt and pepper

1 tablespoon toasted pine nuts

Chopped flat leaf parsley


Rice the potatoes. To puree the garlic, pound with a little coarse salt in a mortar with a pestle. In the bowl of an electric mixer (not food processor) add garlic to potatoes and beat in the tahini, the lemon juice and olive oil and water as needed to achieve a creamy texture. Season to taste with salt, pepper and cumin. The hummus can be made a day or so ahead but should be rewhipped in mixer before serving.

To serve, mound hummus on a plate, make a slight depression in the center with a spoon. Drizzle in a bit of olive oil, the toasted pine nuts and the chopped parsley. Serve with wedges of warmed pita bread and a lemon wedge if you like.

To round out this plate we served a simple green salad on the plate with slices of gold beets, chopped dill. Toss with citrus vinaigrette: 2 parts olive oil to 1 part fresh lemon juice, salt and a pinch of sugar.

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