Healthy Hummus Mashed Potatoes

Hummus is incredibly versatile. And so are potatoes. Combining hummus and potatoes almost seems like the logical thing to do then.

I recently got creative with hummus after making waaay to much for a potluck. Hummus keeps for a few days but of course one can only eat so much hummus. Homemade varieties will generally last anywhere from 3-4 days, whereas store-bought products generally lasts 6-7 days once opened. These estimates assume that it maintains a refrigerated temperature.

To make a long story short, I had to get rid of a lot of hummus quickly without throwing it out.

For the healthy hummus mashed potato recipe I mix hummus with some mashed yellow potatoes such as Yukon golds and a little salt and olive oil. That’s basically it.

You can achieve even more variety with your hummus mashed potatoes if you use different hummus styles. Homemade or store-bought – whatever you have on hand.

So easy, so flavorful, and even more nutritious than straight mashed potatoes.  Can’t wait to serve them again.

This Hummus Mashed Potato recipe requires very little equipment:

• Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
• Potato Masher (affiliate link)

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking! 

Print Recipe

Vegan Hummus Mashed Potatoes

Think you need butter and milk to make flavorful mashed potatoes? Everyone's all time favorite HUMMUS will get the job done just as well. Hummus is an amazing spread but it works well in recipes such as these mashed potatoes. It is definitely one of those wonderful convenience ingredients that can immediately make a dish pop with little to no fuss.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Side Dish

Cuisine: American, Mediterranean

Keyword: hummus mashed potatoes, mashed potatoes dairy-free, mashed potatoes without butter, mashed potatoes without milk

Servings: 2

Ingredients

• 3 large potatoes peeled and cut into 1-1½ inches*
• ½ cup hummus homemade or store-bought
• 2 tbsp olive oil
• 1 pinch salt
• 1 pinch black pepper
• ½ lemon optional, for serving
• 2 tbsp fresh parsley finely chopped, optional for serving

Instructions

• Place the potato cubes in a medium-sized pot with enough water to cover and ¼ teaspoon salt. Bring to a boil and simmer over medium heat for about 30 minutes, or until fork tender.
• Drain the potatoes and place back into the pot over medium heat until the moisture comes out of the potatoes and they appear dry, about 3 minutes. Remove from the heat.
• In the same pot start mashing the potatoes with a potato masher. Mash in the hummus and oil, followed by the salt and pepper, to taste.
• Serve topped with a sprinkling of fresh parsley and lemon wedges to squeeze overtop.