GARLICKY GIGANTE BEAN SPREAD (SKORDALIA)

This Greek spread is most commonly made with potatoes and bread, but I’ve seen versions that use my beloved gigante beans instead, so now this is what I make when I have some gigantes left over. My friend Aglaia Kremezi’s version calls for blanched almonds that you soak in water to help get the skordalia as smooth as possible, but I prefer the lazy approach of using roasted chopped nuts—I like the extra texture they give. NOTE Unless you are using the freshest garlic, it is probably sprouting inside, and when you’re using this much raw garlic, those sprouts can create an unpleasantly sharp and acrid taste. Use a paring knife to cut open each clove lengthwise and remove and discard the center sprout.

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Step 1

Put the almonds in the bowl of a food processor and pulse a few times to break up. Add the beans, garlic, oil, lemon juice, salt, yogurt, and lemon zest and puree until incorporated but still a little chunky from the nuts. Taste and add more salt if needed.

Step 2

Serve this as a dip with pitas or raw vegetables or use it as a base for roasted vegetables (such as the cumin-roasted carrots, onion, and lemons on this page) or as a sandwich condiment