Prep 10 mins
Cook 20 mins
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!
- 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.
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.