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Spanish potato dip
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Spanish potato dip


This is a traditional Basque recipe. A cross between the oriental and garlic Hummus, sprouts with soy instead of the traditional chickpeas.

Ingredients for Spanish potato dip
500 g potatoes peeled and cut into pieces
6 cloves garlic molten
540 grams of soybean sprouts drained from canned and washed (boiled if it is fresh)
1 / 4 cup (50 ml) olive oil
Fresh lemon juice
1 teaspoon salt
1 teaspoon dried oregano
teaspoon freshly ground black pepper
cup chopped fresh parsley
Boil in a pot at medium heat the potatoes and garlic with water to cover them. Once you get a boil reduce the heat wine and cook until potatoes are soft, about 15 minutes. Strain and keep the potatoes cup (50 ml) of the liquid boil. Melting potatoes and garlic with special tool. Grind in a blender the soy sprouts, olive oil, lemon juice, salt, the oregano and pepper until it becomes a paste.

Add the potatoes, boil the liquid and the parsley. Grind in a blender until the mixture is consolidated. Sprinkle with salt and pepper. Put into bowl and garnish with Parsley leaves. Serve as it is hot or at room temperature, with olive and carrot cookies.

Duration: 15 minutes preparation, 20 minutes cooking

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