Description
Creamy mashed potatoes get a flavor boost from hummus and warming spices. A perfect side for any occasion!
Ingredients
Units
Scale
- 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