Yield
10 servings (serving size: 3/4 cup)
Photo: Karry Hosford

How to Make It

Step 1

Combine broth, tahini, juice, 1 teaspoon oil, and next 4 ingredients (1 teaspoon oil through chickpeas) in a food processor, and process until smooth, scraping sides.

Step 2

Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.

Step 3

Drain and return potato to pan. Stir in broth mixture, and mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Drizzle potato mixture with 1 tablespoon olive oil, and garnish with lemon wedges, if desired.

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