Hummus Mashed Potatoes

Flavored with hummus, these mashed potatoes pair nicely with kebobs, lamb stew, or chicken with Greek seasoning. Tahini--a thick paste made from ground sesame seeds--is a common ingredient in Middle Eastern cooking and is available at most supermarkets.

Yield: 10 servings (serving size: 3/4 cup)

Ingredients

• 3/4  cup  fat-free, less-sodium chicken broth
• 1/4  cup  tahini (sesame-seed paste)
• 3  tablespoons  fresh lemon juice
• 4  teaspoons  extra-virgin olive oil, divided
• 1/2  teaspoon  salt
• 1/4  teaspoon  ground red pepper
• 2  garlic cloves, peeled
• 1  (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 2  pounds  cubed peeled red potato
• Lemon wedges (optional)

Preparation

Combine broth, tahini, juice, 1 teaspoon oil, and next 4 ingredients (1 teaspoon oil through chickpeas) in a food processor, and process until smooth, scraping sides.

Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.

Drain and return potato to pan. Stir in broth mixture, and mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Drizzle potato mixture with 1 tablespoon olive oil, and garnish with lemon wedges, if desired.

Nutritional Information

Calories:

185 (30% from fat)

Fat:

6.1g (sat 0.9g,mono 2.8g,poly 2g)

Protein:

5.6g

Carbohydrate:

28.8g

Fiber:

4.1g

Cholesterol:

0.0mg

Iron:

1.5mg

Sodium:

260mg

Calcium:

30mg