Hummus Mashed Potatoes

This is a rather interesting recipe to share.  The CB house loves a delicious hummus- I mean LOVES the stuff.  My Fireman would chose that over some crazy, cheesy dip. any day.

Good example..  This past weekend we spent time with our station fire fighter family celebrating the Fourth of July with our annual (ALL-DAY) summer pool party- always, ALWAYS so much fun.  The days leading up to it, I asked my sweet hero what he thought I should make to bring to the party.. while perusing through my Pinterest boards for pinspiration.  

Me: How about a Jalapeno Popper Dip??  Orrrrr, Queso Fundido?  This Baked Hummus & Spinach Dip sounds good, but the guys would never go for it..

Fireman: Oh..that hummus.  That sounds good.  Do we have hummus? We should have some (opening the fridge to look for the usual stock.) It would be so good to have that hummus dip stuff (Stuffing a hefty scoop of Roasted Red Pepper Hummus in his mouth.)

Moral of that short story?  We like it.  For the record, I did not bring the hummus dip to the party, the guys at the station already think I serve my man wheatgrass and pumpkin meatloaf for every meal.  (<<That was just ONE time!)  So bringing hummus might be an insult to some of their inexperienced tastebuds. 

 So, when I came across something similar to this recipe for Hummus Mashed Potatoes I had to give it a try!  It had wonderful spice and a slight kick in the back of your throat from the red pepper and the cumin. 

It was surprisingly a light side dish paired with pork, fish, or chicken (we had Spinach Stuffed Porkloin).  An extra squeeze of lemon juice over my portioned side was really good.  Not a total necessity, but I’d do it again next time, for sure.  The lemon juice is quite refreshing!

Hummus Mashed Potatoes

Yield: 10 servings

Serving Size: 3/4 cup each

Adapted from Cooking Light


  • 3/4 cup organic vegetable broth
  • 1/4 cup tahini (sesame-seed paste)
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 teaspoon ground cumin
  • 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 5 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 fork 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. Garnish with lemon wedges, if desired

Nutritional Information:

Calories: 173; Fat: 4.8 g; Carbohydrate: 28.8 g; Fiber: 4.1 g; Protein: 5.6 g; Sodium: 260 mg


  1. So creative!

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