Hummus Mashed Potatoes

Photo: Karry Hosford

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.

Yield: 10 servings (serving size: 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

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

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)

Preparation

  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.
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