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Healthy Hummus Mashed Potatoes

Posted on by Alisa Fleming in Dairy-Free Recipes, Sides with 4 Comments

Think you need butter and milk to make flavorful mashed potatoes? Not if you have a container of hummus around! For the past few months I have actually been a bit obsessed with hummus, not only enjoying it as a dip, but also in recipes. It is definitely one of those wonderful convenience ingredients that can immediately make a dish pop with little to no fuss.

Hummus Mashed Potatoes

Though I must admit, I was not clever enough to dream up this easy match from Chef Colombe Jacobsen. She developed several recipes for Sabra Hummus (currently my favorite brand of hummus!), and this low-fat, vegan, gluten-free, food allergy-friendly, all natural idea for healthy hummus mashed potatoes is just one of her many creations.

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

Special Diet Notes & Options: Hummus Mashed Potatoes

This recipe is naturally dairy-free / non-dairy, egg-free, gluten-free, peanut-free, tree nut-free, vegan and vegetarian. Just be cautious when purchasing your hummus. There may be some risk for nut cross-contamination. Also, Sabra does add some soybean oil, but if you need soy-free hummus mashed potatoes, there are other brands that are made exclusively with olive oil, most of which are dairy-free.

Healthy Hummus Mashed Potatoes
Prep time

Cook time

Total time


The recipe and image were shared with us by Sabra Hummus.
Serves: 6 servings

  • 5 cups yellow potatoes, peeled and cut into 1-1/2 inch cubes (about 6 potatoes)
  • 1-1/3 cup hummus (such as Sabra Classic Hummus)
  • 2 tablespoons olive oil or coconut oil
  • Salt and fresh pepper, to taste
  • 1 lemon, cut into 6 wedges
  • 2 tablespoons finely chopped fresh parsley

  1. Place the potato cubes 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 fork tender.
  2. 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.
  3. In the same pot start mashing the potatoes with a potato masher. Mash in the hummus and oil, followed by the salt and pepper, to taste.
  4. Serve topped with a sprinkling of fresh parsley and lemon wedges to squeeze overtop.

About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living


  1. RickiNovember 1, 2013 at 7:25 pmReply

    What a brilliant idea!! This looks AMAZING. Can’t wait to try! :)

  2. Foodie Tuesday: Move Over Tofurky | I Eat GrassNovember 19, 2013 at 11:24 amReply

    […] is this recipe isn’t such a secret to vegans— it’s hummus. Unlike the stuffing, this recipe was ridiculously simple and easily […]

  3. CarlaApril 27, 2014 at 10:59 amReply

    Recipe is great. I was just wondering if there is an approximate calorie count for a serving of the hummus mashed potatoes so I can enter it into my food diary. Thanks :)

    • Alisa FlemingApril 28, 2014 at 11:49 amReplyAuthor

      I’m not sure Cara, but you could easily calculate via a site like nutritiondata – I’d imagine it will vary based on the hummus you use, too.

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