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Hummus Mashed Potatoes

Photo: Karry Hosford
Yield 10 servings (serving size: 3/4 cup)
Flavored with hummus, these mashed potatoes pair nicely with kebobs, lamb stew, or chicken with Greek seasoning. Tahini--a thick paste made from ground sesame seeds--is a common ingredient in Middle Eastern cooking and is available at most supermarkets.

Ingredients

  • 3/4 cup fat-free, less-sodium chicken broth
  • 1/4 cup tahini (sesame-seed paste)
  • 3 tablespoons fresh lemon juice
  • 4 teaspoons extra-virgin olive oil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 2 garlic cloves, peeled
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 2 pounds cubed peeled red potato
  • Lemon wedges (optional)

Nutrition Information

  • calories 185
  • caloriesfromfat 30 %
  • fat 6.1 g
  • satfat 0.9 g
  • monofat 2.8 g
  • polyfat 2 g
  • protein 5.6 g
  • carbohydrate 28.8 g
  • fiber 4.1 g
  • cholesterol 0.0 mg
  • iron 1.5 mg
  • sodium 260 mg
  • calcium 30 mg

How to Make It

  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.

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

  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.