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.
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.
- 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
- 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.
- 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. Mash in the hummus and oil, followed by the salt and pepper, to taste.
- Serve topped with a sprinkling of fresh parsley and lemon wedges to squeeze overtop.