As y’all know by now, I don’t really follow the “rules” of MMAZ, and often just make two recipes that may or may not have been inspired by someone else’s creations (online or in restaurants), so I had actually been thinking of making something similar to her Zucchini Tahini Dip when she posted it last week.
I had planned to use this week to make a cauliflower dijon hummus, as I cauliflower was one of the veggies I had yet to try to make into hummus,* and I just liked the sound of the pairing of the words cauliflower and dijon.
So what we have here is a “German” Potato Hummus, a little strange perhaps, but you’ll be shocked at just how appetitlich and lecker it is.
(I may need Miss Polka Dot‘s help with these translations. Hopefully I didn’t say anything dirty.)
But that was only because I didn’t have any pretzels, beer, (vegetarian) bratwurst, or any other stereotypically German food to pair with it. Come to think of it, though, I DO still have (half) a boatload of sauerkraut in my pantry…
German Potato Hummus
[Makes 2 cups]
- 1 15-oz. can chickpeas, rinsed and drained
- 1 cup cubed roasted red (or other waxy) potatoes
- 1/2 cup water
- 1/4 cup unsweetened almond milk
- 1 small clove garlic, minced
- 1/4 cup sliced sweet onion
- 3 Tbsp. stone ground honey mustard (or stone ground mustard + honey)
- 2 Tbsp. lemon juice
- salt + pepper
- Combine chickpeas, garlic, lemon juice, and water in a food processor. Process until smooth.
- Add cubed roasted potatoes, onion, and mustard. Process well.
- Pour in almond milk, a tablespoon at a time, processing in between.
- Season to taste, adding more almond milk or water to achieve desired consistency.