Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light October 2002

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Credit: Karry Hosford

Recipe Summary test

Yield:
10 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

185 calories; calories from fat 30%; fat 6.1g; saturated fat 0.9g; mono fat 2.8g; poly fat 2g; protein 5.6g; carbohydrates 28.8g; fiber 4.1g; iron 1.5mg; sodium 260mg; calcium 30mg.
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