Twice Baked Hummus Potatoes with Rosemary


These adorable little twice baked hummus potatoes make a fun little appetizer or a delicious side dish to accompany almost any meal. They’re perfect for impressing over the holidays, but healthy enough to enjoy any old day!

Twice Baked Hummus Potatoes with Rosemary - a healthy side or flavorful little appetizer. Naturally vegan, gluten-free, and allergy-friendly recipe.

This twice baked hummus potatoes recipe contains just a handful of everyday ingredients and can easily be adapted to your tastes, your menu, and what you have on hand. Swap in a flavored dairy-free hummus, use another fresh herb to accompany your meal, enrich the potato blend with a little extra olive oil even!

Twice Baked Hummus Potatoes with Rosemary - a healthy side or flavorful little appetizer. Naturally vegan, gluten-free, and allergy-friendly recipe.This recipe and photo for twice baked hummus potatoes was shared with us by Sabra.

Special Diet Notes: Twice Baked Hummus Potatoes

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, optionally soy-free, vegan / plant-based, and vegetarian. Note that the Sabra hummus used to test these twice baked hummus potatoes does contain soybean oil – choose your ingredients wisely if you want soy-free!

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.

About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Greetings Alisa! Love all the recipes you post! With the Twice Baked Hummus Potatoes, could I use avocado oil instead of olive oil? And I’m not fond of rosemary. What other herb would work? Many thanks, Patty

    • Yes, you can definitely use another oil – as long as you like the flavor profile of that oil. I would consider thyme, but potatoes and hummus go nicely with most herbs, and even with spices if you decide to go there!

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  6. These are awesome. Made them for dinner with a side salad. So simple and easy and tasty too. They will go in the regular rotation as well as become a standard party appetizer.

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