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