"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Humus Potato Salad Recipe

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This recipe for Humus Potato Salad, by , is from Bailey's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Bailey Kretzler

Category:
Category:

Ingredients:  
Ingredients:  
• 1 16 oz can of chickpeas/garbanzo beans
• 1 – 2 tablespoons of tahini (optional and per your taste)
• 2 tsp dill
• 1 table spoon of olive oil
• Juice of ½ a lemon (whole if you like things a bit more tart)
• 4 russet potatoes (or your favorite salad potato)
• 2 tablespoons of mustard (or some other paste/sauce)
• 2 tablespoons of almond/soy/greek yogurt (optional but recommended for creaminess)
• 1-2 garlic cloves (or the equivalent in minced garlic)
• 1 – 2 celery stalks – chopped
• Ό red onion – chopped
• 1 large carrot – chopped
• ½ red bell pepper (or your favorite color) – chopped
• Any other additional veggies you like in potato salad
• Pinch of salt , 2 tsp baking soda
• Salt and pepper and paprika and nutritional yeast to taste

Directions:
Directions:
1. Set a pot of water to boil
2. Scrub or peel potatoes, chop, place in boiling water with salt and baking soda. Check periodically. Strain when tender. DO NOT OVER COOK (they’ll turn to mashed potatoes)
3. In the meantime make the hummus by combining chickpeas, dill, lemon juice, tahini, yogurt, mustard, oil, and garlic into a food processor and pulse until smooth and creamy. You may have to scrape down the sides a few times. You can blend in a few potato chunks if you so desires
4. Mix cooked potatoes, chopped veggies, salt, pepper, paprika, nutritional yeast (if using), and hummus mixture into a tuperware or serving bowl and toss until well combined
5. ENJOY!

Number Of Servings:
Number Of Servings:
4 -6
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
Relatively guilt free, super easy, and filing. Great for lunches or as a healthier option for cook outs. Also the recipe is super versatile and can be made with different flavor inspirations/veggie mix ins for a fresh take! Can be tripled for a big batch for parties.

Possible variations:

Mexican/taco seasoning flavor with same veggies – maybe add corn (just spitballing here), tomato paste instead of mustard

Traditional hummus flavor – cumin instead of dill, same veggies, maybe add cucumbers omit mustard

Cajun – add peas to veggies, use Cajun seasoning in place of dill, if meat eater add shredded blackened chicken omit mustard

Spinach artichoke – add artichokes and blanched or sautιed spinach to veggies, omit dill and celery, carrots optional, extra yogurt for creaminess, omit mustard

Sundried tomato – add tomato paste instead of mustard, basil instead of dill, add actual sundried tomatoes, olives, omit celery, carrots optional

Curry

 

 

 

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