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
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
Did you make this?Let me know how it turned out in the comments below!
Hummus mashed potatoes!? What the what? Sounds incredible!
What a fabulous idea!
Such a good idea! I would have never thought to include hummus. I’m using this recipe – thank you!
This is insane. I’m doing it.
That’s GENIUS, Ali! I might have to sneak these onto the Thanksgiving menu now. :)
wow, I am very intrigued by the way you are incorporating hummus. i love hummus and this gives me an inspiration to make it today!
I think I may need to make these for T-Day, so I can have mashed potatoes at dinner, too! Very excited about this!
You had me at hummus. :-) It’s funny because we serve hummus at Thanksgiving (along with a ton of other Lebanese food) along with the American classics. This dish combines both!
A whole bunch of my family has spent significant time in Egypt, so there’s always been tabouleh at our Thanksgiving. It was a while before I figured out that it wasn’t an American classic : )
so creative! my husband is a hummus addict, so i’ll try this out as a healthier way for us both to try mashed potatoes! thank you for sharing your always-amazing ideas!!
This sounds amazing Ali, I love hummus and I bet it adds a really great depth of flavour to the mashed potatoes!