Do you think butter and milk are necessary for 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’s a wonderful convenience ingredient that can immediately make a dish pop with little to no fuss. Which is why I’m happy to share this recipe for hummus mashed potatoes.
Hummus Mashed Potatoes for a Healthier Dairy-Free Take on a Classic
I wish I could say that this genius recipe was my own, but Chef Colombe Jacobsen whipped up this simple idea. She developed several recipes for Sabra Hummus, and this light, plant-based, allergy-friendly dish was just one of her many creations.
A Few Recipe Notes
I didn’t list this recipe as soy-free, because many brands of hummus, including Sabra, contain soybean oil. For soy-free hummus mashed potatoes, you should seek out hummus that uses olive oil instead of soybean oil.
The team at Sabra loved this recipe so much, that they shared it with us in 2013, and again in 2019! The photos above are the most recent pictures, and the photo below is one that you might recognize since it has already been here on Go Dairy Free for several years. The one above has been whipped a little creamier, while the hummus mashed potatoes shown below were left a little chunkier. The texture choice is yours, but try to avoid over-whipping the potatoes, as this can lead to a gluey consistency.
Special Diet Notes: Hummus Mashed Potatoes
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, tree nut-free, vegan, and vegetarian.
- 5 cups yellow potatoes (about 6 potatoes), peeled and cut into 1½ inch cubes
- ¼ teaspoon salt, plus additional to taste, divided
- 1⅓ cup hummus (such as Sabra Classic Hummus)
- 2 tablespoons olive oil or coconut oil
- Fresh ground black pepper, to taste
- 2 tablespoons finely chopped fresh parsley
- 1 lemon, cut into 6 wedges (optional)
- Place the potato cubes in a medium-sized pot and cover them with water. Add the ¼ teaspoon salt. Bring the water to a boil and simmer over medium heat for about 30 minutes, or until the potatoes are fork tender.
- Drain the potatoes and put them back in 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 the hummus, oil, and salt and pepper, to taste. Mash until it reaches your desired consistency.
- Serve topped with fresh parsley, and garnish with lemon wedges to squeeze over top, if desired.