Twice Baked Hummus Potatoes with Rosemary
Prep time
Cook time
Total time
Serves: 16 appetizers; 4 to 6 servings as a side
  • 8 small Yukon Gold potatoes
  • 1 cup hummus (such as Sabra Classic Hummus)
  • Sea salt, to taste
  • Black pepper, to taste
  • Extra virgin olive oil (for drizzling)
  • 2 tablespoons chopped fresh rosemary
  1. Preheat your oven to 425ºF.
  2. Scrub the potatoes and poke each with a fork 2 to 3 times. Place the whole potatoes on a rimmed baking sheet and bake for approximately 25 to 30 minutes, or until the potatoes are soft. Let cool for 10 minutes.
  3. Carefully slice the potatoes in half lengthwise and scoop out the flesh, leaving about ¼-inch thickness for the potato "bowls".
  4. Lightly mash the potato flesh in a bowl. Add the hummus and stir until combined. Season the mixture with salt and pepper, to taste.
  5. Using a spoon, divide the potato-hummus filling evenly among the potato "bowls" and drizzle lightly with olive oil.
  6. Broil for 5 to 7 minutes or until the tops are golden and crispy; watch carefully as they burn quickly.
  7. Sprinkle the hummus potatoes with the rosemary and another pinch of sea salt. Serve immediately.
Recipe by Go Dairy Free at