German Potato Hummus [MMAZ]

by Sarah on October 21, 2013 · 9 comments

Heather has reinterpreted my Meatless Mondays A-Z recipes at least twice now, so perhaps it was time for me to return the favor?IMG_6356 (1024x683)

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.MMAZoctober2

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.IMG_6302 (1024x684)

*And I have been to many chickpea and veggie weddings, let me tell you.IMG_6323 (1024x683)

But then I’m pretty sure I got an e-mail from Vegetarian Times with a recipe for German Potato Salad, and I started thinking about mustard, and potatoesIMG_6291 (1024x683)

…and the fact that it is October Oktober(fest).IMG_6337 (1024x683)

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.)IMG_6342 (1024x683)

I have eaten it the way I normally consume hummus: with raw veggies, on top of salad, or by the spoonful from the food processor.IMG_6375 (1024x683)

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…

Das ist köstlich.IMG_6372 (1024x683)

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
  1. Combine chickpeas, garlic, lemon juice, and water in a food processor. Process until smooth.
  2. Add cubed roasted potatoes, onion, and mustard. Process well.
  3. Pour in almond milk, a tablespoon at a time, processing in between.
  4. Season to taste, adding more almond milk or water to achieve desired consistency.

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