Mediterranean Idaho® Potato-Parmesan Hummus
Download Hi-Res Image »
Photo courtesy of Heidi Givler
Yield: 6 servings (1/3 cup per serving)
Calories: 160
Source
This recipe was created by Deborah Arrieta of Kennesaw, GA and received an Honorable Mention in the IPC’s 2010 Watching Waistlines and Wallets Recipe Contest.
Share this Recipe
| Nutrition Facts | ||||||
| Makes: 6 servings (1/3 cup per serving) | ||||||
| Amount per serving | ||||||
| Calories 160 | ||||||
|
||||||
| Cholesterol 5 mg | ||||||
| Sodium 310 mg | ||||||
|
||||||
| Protein 5 g | ||||||
Ingredients
- 1½ cups water
- 1 tablespoon minced garlic
- ½ cup instant Idaho® potato flakes
- 1½ tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 2 tablespoons finely chopped sun-dried tomatoes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons grated Parmesan cheese, preferably freshly grated (1/2 ounce)
- 2 tablespoons finely chopped kalamata olives
- 1 tablespoon chopped fresh parsley, preferably Italian flat leave
- ¼ teaspoon paprika, garnish
Directions
- Bring water and garlic to boil in a medium saucepan over high heat. Whisk in potato flakes, reduce to low heat, and cook 3 minutes, stirring frequently. Remove from heat, stir in tahini, lemon juice, oil, tomatoes, salt and pepper. Cool to room temperature.
- Stir in remaining ingredients, except paprika. Spoon into serving dish and sprinkle with paprika.
Notes
A Note From The Test Kitchen: Serve with pita or potato chips, or fresh veggies, such as red pepper strips, cucumber slices, or spooned into fresh mushroom caps.
