I made these as an alternative mashed potato with a turkey dinner. They were great! I've also made these with premade roasted red pepper hummus stirred in, also delicious.
Hummus Mashed Potatoes
Photo: Karry Hosford
More From Cooking Light
Amount per serving
- Calories: 185
- Calories from fat: 30%
- Fat: 6.1g
- Saturated fat: 0.9g
- Monounsaturated fat: 2.8g
- Polyunsaturated fat: 2g
- Protein: 5.6g
- Carbohydrate: 28.8g
- Fiber: 4.1g
- Cholesterol: 0.0mg
- Iron: 1.5mg
- Sodium: 260mg
- Calcium: 30mg
- 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)
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Side Dishes/Vegetables