Recipe by Tish
I don't know what else to call this. We had something similar in a Peruvian restaurant in CA and I've been trying to find out it's name ever since. It was served with a flat bread but I think pita triangles would work out great too!
Top Review by sprue
this was really good and sort of an interesting twist on hummus. i didnt have parsley so i used basil instead and i added a little white pepper and lemon for some heat. i also put plain yogert in for most of the oil and blended the beans with some of the potatoe water in the food processor. i really liked the addition of potatoes in it and it was delicious with vegetables or crackers or as a sandwich. i may just start adding mashed potatoes to all my hummus now! thanks for a delicious dip.
- 1 1⁄2 lbs gold potatoes, rinsed and drained
- 1 (10 1/2 ounce) can garbanzo beans, drained and rinsed
- 1⁄4 cup olive oil
- 4 garlic cloves, crushed
- 1 teaspoon salt
- 1⁄4 cup parsley, chopped
- toasted pita bread, triangles or flat bread
Directions See How It's Made
- Place the potatoes and enough water to cover in a 2 quart saucepan over high heat and bring to a boil. Reduce the heat to low; cover and simmer until potatoes are tender - about 15-20 minutes.
- In a food processor or blender, blend the garbanzo beans, olive oil, garlic cloves, and salt.
- Drain the potatoes, reserving 1/2 cup of potato water. In a large bowl, mash the potatoes, add the garbanzo mix, the reserved 1/2 cut potato water, and the chopped parsley, and combine until well mixed.