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Mediterranean IdahoŽ Potato-Parmesan Hummus


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.

Yield: 6 servings (1/3 cup per serving)

Ingredients


  • 1 1/2 cups water
  • 1 tablespoon minced garlic
  • 1/2 cup instant Idaho® potato flakes
  • 1 1/2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons finely chopped sun-dried tomatoes
  • 1/2 teaspoon salt
  • 1/4 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
  • 1/4 teaspoon paprika, garnish


Directions


  1. 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.
  2. Stir in remaining ingredients, except paprika. Spoon into serving dish and sprinkle with paprika.


Estimated Nutritional Analysis per Serving:
160 calories, 6g total fat, 1g saturated fat, 0 g trans fat, 5 mg cholesterol, 310 mg sodium, 22 g carbohydrate 3 g fiber, 5g protein.


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.
Mediterranean IdahoŽ Potato-Parmesan Hummus »

Photo Courtesy of Heidi Givler


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