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August 29, 2004
Hummus Mashed Potatoes
3/4 cup fat-free, less-sodium chicken broth
1/4 cup tahini (sesame-seed paste)
3 tablespoons fresh lemon juice
4 teaspoons extra-virgin olive oil, divided
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 garlic cloves, peeled
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
2 pounds cubed peeled red potato
Lemon wedges (optional)
Combine broth, tahini, juice, 1 teaspoon oil, and next 4 ingredients (1 teaspoon oil through chickpeas) in a food processor, and process until smooth, scraping sides.
Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
Drain and return potato to pan. Stir in broth mixture, and mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Drizzle potato mixture with 1 tablespoon olive oil, and garnish with lemon wedges, if desired.
Yield: 10 servings (serving size: 3/4 cup)
CALORIES 185 (30% from fat); FAT 6.1g (sat 0.9g, mono 2.8g, poly 2g); PROTEIN 5.6g; CARB 28.8g; FIBER 4.1g; CHOL 0.0mg; IRON 1.5mg; SODIUM 260mg; CALC 30mg
Posted by carcharhinid at August 29, 2004 03:40 PM