This has wonderful spice and a slight kick in the back of your throat from the red pepper and the cumin.
By Amber Massey
Hummus Mashed Potatoes
- Total Time: 30 mins
- Yield: 10 1x
Description
This has wonderful spice and a slight kick in the back of your throat from the red pepper and the cumin.
Ingredients
Scale
- 3/4 cup organic vegetable broth
- 1/4 cup tahini (sesame-seed paste)
- 3 tablespoons fresh lemon juice
- 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1 teaspoon ground cumin
- 2 garlic cloves, peeled
- 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 2 pounds cubed peeled red potato
- Lemon wedges (optional)
Instructions
- Combine broth, tahini, juice, 1 teaspoon oil, and next 5 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 fork 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. Garnish with lemon wedges, if desired
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Side
