Mashed potatoes get dull fast. Swap the cream and butter for a hummus-style base: tahini, lemon, cumin, chickpeas, garlic, vegetable broth. Blended smooth and stirred into cooked red potatoes, the result is earthier and sharper than standard mash. Red potatoes work better than russets here; they hold some texture even when mashed. Good warm with a drizzle of olive oil and a wedge of lemon on the side. Good enough to eat as the main course.
How to Make Hummus Mashed Potatoes
Blend the hummus base first
Process the chickpeas, tahini, broth, lemon, and spices until completely smooth before the potatoes are even done. Having it ready means you can stir it in immediately while the potatoes are still hot, which helps everything incorporate without going gluey.
Don’t over-mash
Red potatoes turn sticky fast if worked too hard. Mash to a rough-smooth consistency, stir in the hummus base, then stop. A few small pieces of potato throughout is fine; better than wallpaper paste. 
Hummus Mashed Potatoes
- Total Time: 35 minutes
- Yield: Serves 6
- Diet: Vegetarian, Vegan
Description
Creamy mashed potatoes get a flavor boost from hummus and warming spices. A perfect side for any occasion!
Ingredients
- 0.75 cups (177 ml) organic vegetable broth
- 0.25 cups (59 ml) tahini (sesame-seed paste)
- 3 tbsp fresh lemon juice
- 1 tsp extra-virgin olive oil
- 0.5 tsp salt
- 0.25 tsp ground red pepper
- 1 tsp ground cumin
- 2 garlic cloves, peeled
- 1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
- 2 lbs (907 g) cubed peeled red potato
- Lemon wedges (optional)
Instructions
- Combine broth, tahini, juice, 2 teaspoons oil, and chickpeas in a food processor and process until smooth, scraping down the sides as needed.
- Place potato in a saucepan and cover with water. Bring to a boil. Reduce heat and simmer for 15 minutes, or until fork-tender.
- Drain the potato and return it to the pan. Stir in the broth mixture and mash to the desired consistency.
- Cook for 2 minutes, or until thoroughly heated, stirring constantly.
- Garnish with lemon wedges, if desired.
Notes
- For a richer flavor, use roasted garlic cloves instead of raw.
- If you prefer a smoother hummus, strain the cooked chickpeas before adding them to the food processor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 8
- Protein: 10
Find it online: https://honestcooking.com/hummus-mashed-potatoes-recipe/
Frequently Asked Questions
Can I use a different type of potato?
Yukon Golds work as a substitute since they’re also waxy and creamy. Avoid russets here because they break down too much and can turn gluey when mixed with the hummus base.
Is there a substitute for tahini?
You could use cashew butter or sunflower seed butter for a similar creamy texture. The flavor will shift slightly, but the consistency will still work.
Can I make this ahead of time?
Yes. Store it in the fridge for up to 2 days. Reheat gently on the stove with a few tablespoons of vegetable broth, stirring constantly, until warmed through.
