Mediterranean Idaho® Potato-Parmesan Hummus


  • 1 1/2 cups water
  • 1 tablespoon minced garlic
  • 1/2 cup instant Idaho® potato flakes
  • 1 1/2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons finely chopped sun-dried tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons grated Parmesan cheese, preferably freshly grated (1/2 ounce)
  • 2 tablespoons finely chopped kalamata olives
  • 1 tablespoon chopped fresh parsley, preferably Italian flat leave
  • 1/4 teaspoon paprika, garnish


  1. Bring water and garlic to boil in a medium saucepan over high heat. Whisk in potato flakes, reduce to low heat, and cook 3 minutes, stirring frequently. Remove from heat, stir in tahini, lemon juice, oil, tomatoes, salt and pepper. Cool to room temperature.
  2. Stir in remaining ingredients, except paprika. Spoon into serving dish and sprinkle with paprika.


A Note From The Test Kitchen: Serve with pita or potato chips, or fresh veggies, such as red pepper strips, cucumber slices, or spooned into fresh mushroom caps.
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Yield: 6 servings (1/3 cup per serving)
Calories: 160
Sodium: 310 mg
Fat: 6 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 5 mg

Photo Credit:
Heidi Givler
(Recipe Photo Contest Winner)

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