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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Flavored with hummus, these mashed potatoes pair nicely with kebobs, lamb stew, or chicken with Greek seasoning. Tahini-a thick paste made from ground sesame seeds-is a common ingredient in Middle Eastern cooking and is available at most supermarkets. Ingredients:
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) |
Directions:
1. 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.
2. Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
3. 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.
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