Snack time will never be the same once you’ve tasted, and served, potato hummus! It’s awesome as a dip for chopped veggies (think root vegetables) as well as corn chips. (I’ve even dipped potato chips in the mix for a potato-on-potato experience.) Depending on the consistency you make, you can also use this as a sauce for cooked vegetables and even over grains or pasta (remember this when next you’re carb-loading for a marathon). The hummus will tighten up when refrigerated, so heat it up some when next serving. You may need some additional potato cooking liquid to get it to a dipping consistency.

3 – 4 c (peeled) chopped potatoes
3 – 4 garlic cloves, peeled and chopped
1/3 c (roasted) tahini
1/4 c (fresh) lemon juice
2 – 3 T extra-virgin olive oil
1/2 t ground cumin, or to taste
1/4 t ground cayenne, or to taste
salt and (white) pepper, to taste
reserved potato cooking liquid, as needed
chopped, fresh parsley or other herb, for garnish, optional, but adds needed color

1. Boil potatoes and garlic in (salted) water until the potatoes are tender. Drain, reserving the cooking liquid.

2. Transfer potatoes and garlic to a bowl and mash. Or, pass through a ricer or food mill into the bowl. (Don’t use a food processor, the blade creates a gluey glompy mess.) Add tahini, lemon juice, olive oil, and seasonings, combining well.

3. Start adding the reserved potato water, stirring, until you get a good consistency. I found that 3/4 c was a good amount for my purposes. It’s always good to have a carrot stick or corn chip on hand to test for dip-ability. Taste, and add more of any of the ingredients, such as tahini or seasonings, if you think necessary. Garnish with fresh, chopped herb and serve.