Ever since I posted my hummus-crusted chicken recipe last month, I have been itching to try some more creative recipes with hummus.
So in honor of Thanksgiving, and my complete love of all things mashed potatoes, I decided to try an experiment this week — hummus mashed potatoes! Yep. Instead of adding in loads of sour cream or heavy cream or, really, any kind of cream to make these “creamy”, I just stirred in a little butter, salt, and a big batch of hummus. And believe it or not, it worked!!!
The key is definitely finding a hummus recipe that is full of flavor. I used one that was extra garlicky with a little hot pepper. But if you love roasted red pepper hummus, or wasabi hummus, or whatever your favorite flavor may be — go with that. Then mix it in with some mashed Yukon golds and a little salt and butter (or olive oil if you want to make these vegan), and literally, you’re good to go.
So easy, so flavorful, and these are probably even better for you than straight mashed potatoes. Can’t wait to serve these with my family this Thanksgiving!
Hummus Mashed Potatoes
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
Description
Hummus makes for extra creamy and delicious mashed potatoes!
Ingredients
- 3 lbs. Yukon gold potatoes
- 1/4 cup (4 Tablespoons) butter*
- 1/4 cup milk*, warmed
- 2 cups favorite hummus, homemade or store-bought
- 1/2 tsp. salt (or more to taste)
- 1/4 tsp. freshly-cracked black pepper
- optional garnish: chopped fresh Italian parsley, lemon wedges, extra drizzle of olive oil
Instructions
- Peel the potatoes if you would like, and cut them into large chunks, roughly the same size. Immediately add to a large stockpot and fill with water until the potatoes are covered. Bring to a boil over high heat. Then reduce heat to medium and simmer for 20-30 minutes, or until a fork will go gently through the potatoes. Remove from heat and drain the water.
- Then return pot to the burner and use a potato masher to mash the potatoes until smooth. Then turn off heat, and add in butter, warmed milk, hummus salt and pepper. Stir until combined. Season with additional salt and pepper if needed. And if you want creamier mashed potatoes, feel free to add in more warmed milk until they reach your desired consistency.
- Serve warm, topped with optional garnishes if desired.
Notes
*Feel free to use vegan butter and non-dairy milk to make this recipe vegan.
**Different kinds of hummus will perform differently in this salad, based on their thickness, flavor, saltiness, etc. So feel free to tweak the recipe — add in more/less hummus, more/less milk, salt, etc. — until it works with your kind of hummus.
Genius!!!
This looks amazing!! I would attempt to use Cauliflower instead of potatoes as I am on Isagenix but mixing with the hummus sounds so good!
Just made this with my own homemade hummus, and it is quite good! I even put a whole head of roasted garlic in it as well. Definitely a great vegan option, no butter, no milk needed.
YUM. So here’s what I did: only a small container of hummus (roasted garlic, maybe only 1/2 cup total) and had to add quite a bit of vegetable stock to make it creamier. But it was great, I really liked the added flavor the hummus provides! Great idea!
I was wondering what side I was going to make for my steak tonight. I have Chipotle Hummus on hand…
Of course, I’ll portion out some regular mashed potatoes before adding the hummus. My kids don’t like spicy.
I am new to your site and so far love the recipes I have seen, but would love to know the nutrition facts. I a not sure if it is here somewhere, but if so, can you explain so I can see it? thanks!
I am dying!!! hummus mashed potatoes. You are my hero!
I cannot wait to try this!!! Yummy!
What an awesome combo! I would’ve never thought to add humus to mashed potatoes but now I can’t stop thinking about it!
Woah, that sounds so crazy it just might be perfect! I love hummus, and I love mashed potatoes. A hummus mashed potato mash-up? That’s all kinds of bonkers! I’ll definitely be trying this out, thanks for sharing the recipe!