Think you need butter and milk to make flavorful mashed potatoes? Not if you have a container of hummus around!

Hummus is definitely one of those wonderful ingredients that can immediately make a dish with little to no fuss. Chef Colombe Jacobsen is well aware of the potential of hummus, as well proven by her recipe collection on the Sabra Hummus website.

Hummus Mashed Potatoes 

Recipe by Chef Colombe Jacobsen for Sabra Hummus

"This is a lighter, dairy-free version of the classic mashed potatoes. Try with your favorite Sabra Hummus flavor for a nice variation- like Chipotle Hummus for a delicious smoky taste, or Supremely Spicy for a nice kick."

6 Yellow Potatoes (about 5 cups peeled and cubed)
1 1/3 cup Sabra Hummus
2 Tablespoons Olive Oil
Salt and fresh pepper to taste
1 lemon (cut into 6 wedges)
2 Tablespoons fresh parsley (finely chopped)

Peel the potatoes and place in a bowl of water to cover (this will prevent discoloration). Cut the potatoes into 1 1/2 inch cubes and place in a medium sized pot with enough water to cover and ¼ teaspoon salt. Bring to a boil and simmer over medium heat for about 30 minutes, or until a fork goes gently through the potatoes.

Once cooked, drain the potatoes and place back into the pot over medium heat until the moisture comes out of the potatoes and they appear dry. (about 3 minutes). Remove from the heat. In the same pot start mashing the potatoes with a potato masher. Add 1 1/3 cup Sabra hummus and 2 Tablespoons Olive oil, salt and pepper to taste.Top with a sprinkling of fresh parsley and serve with a lemon wedge to squeeze overtop.

Yield: 6 servings

Active Time: 15 minutes
Start to finish: 45 minutes

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