Mediterranean Idaho® Potato-Parmesan Hummus
This recipe, created by Deborah Arrieta of Kennesaw, Georgia, received an Honorable Mention in the IPC's 2010 Watching Waistlines and Wallets Recipe Contest.
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 ground black pepper
2 tablespoons freshly grated Parmesan cheese
2 tablespoons finely chopped kalamata olives
1 tablespoon chopped fresh flat-leaf parsley
1/4 teaspoon paprika for garnish
- 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.
Makes 6 appetizer servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 160; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 5mg; Total Carbs: 22g; Fiber: 3g; Protein: 5g; Sodium: 310mg.
Recipe and photograph courtesy of the Idaho Potato Commission.