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
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.
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- 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.
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