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Hummus Mashed Potatoes Print Email


A lighter, dairy-free version of the classic mashed potatoes. Try with your favorite Sabra Hummus flavor for a nice variation.

6 yellow potatoes (about 5 cups peeled and cubed)
1? cup Sabra hummus
2 TBS olive oil
Salt and fresh pepper to taste
1 lemon (cut into 6 wedges)
2 TBS fresh parsley (finely chopped)

Peel the potatoes and place in a bowl of water to cover (this will prevent discoloration).

Cut the potatoes into 1½ inch cubes and place 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 a fork goes gently through the potatoes.

Once cooked, 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.

Add 1 1/3 cup Sabra hummus and 2 TBS olive oil, salt and pepper to taste. Top with a sprinkling of fresh parsley and serve with a lemon wedge to squeeze overtop.

Yield: 6 servings
Recipe by Colombe Jacobsen

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