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Creamy mashed potatoes and hummus with vegetable sticks in a glass
2026 June 12
Ingredients
- Hummus
- 4 tbsp olive oil
- 1 tsp cumin
- 1 tsp turmeric
- Salt, pepper
- Creamy mashed potatoes
- Water or vegetable stock
- 1 tsp caraway or cumin
- 1 pinch of asafoetida
- Salt, pepper
- Fresh parsley
- 1 jar of chickpeas (250 g)
- Lemon juice and zest
- 1 pinch asafoetida
- 1 tbsp sesame paste (tahini)
- fresh parsley
- 300 g floury potatoes
- 1 bay leaf
- ½ tsp turmeric
- nutmeg
- olive oil
Preparation
Briefly toast the cumin, turmeric and asafoetida in a little olive oil. Drain the chickpeas. Place the olive oil and spice mixture, sesame paste, 2 tbsp lemon juice and the chickpeas in a tall container. Purée until smooth using a hand blender or in a food processor. Add enough chickpea cooking liquid to create a creamy consistency. Season to taste with lemon zest, salt and pepper, and sprinkle with fresh parsley.
How to make mashed potatoes
Peel the potatoes and cut them into 2 cm cubes. Place them in a saucepan with the seasoning. Pour in enough stock or water to cover the potatoes by 1 cm. Bring to the boil vigorously, then cook the potatoes for about 20 minutes over a low heat with the lid on until tender. Add a little more liquid if necessary. Remove the bay leaf. Mash the potatoes whilst still hot. Add enough olive oil to create a creamy mixture, and season to taste with salt and pepper. Sprinkle with finely chopped parsley.
Cut the carrot, kohlrabi, cucumber and pepper into long strips and serve as dips.
