Creamy Potato Hummus with Zaatar Spiced Chickpeas

Recipe By: Potatoes USA

A healthy AND flavorful addition to any party spread or weekend snack session.

Hummus

1 pound Side Delights® Russet potatoes

4 each Roasted Garlic Cloves

2/3 cup Tahini (Sesame Seed Paste)

1/3 cup Fresh Lemon Juice

¼ cup Extra Virgin Olive Oil

½ cup Warm Water

½ teaspoon Ground Cumin

¼ teaspoon Cayenne Pepper

1 teaspoon Kosher Salt

1/8 teaspoon Fresh Ground Black Pepper

Crispy Chickpeas with Zaatar Spice

3 cups Chickpeas, canned, rinsed and drained

1½ teaspoons Kosher Salt

1 teaspoon Olive Oil

To taste Zaatar Spice

To make the Hummus, peel and cut the Side Delights® potatoes into 2” cubes.
Place into a pot and cover with water. Bring the potatoes to a boil and reduce to a simmer until the potatoes are tender, about 15-20 minutes
Drain the potatoes in a colander and pass them through a potato ricer or food mill, and place them into a bowl.
Combine the potatoes with the tahini, lemon juice, and olive oil, and stir till combined. Gradually stir the water into the mixture until the mixture has a consistency good for dipping.
Add the cumin, cayenne, salt, and pepper. Set aside while crisping the chick peas.
For the chickpeas, preheat the oven to 350 degrees. Spread the beans onto a sheet pan in a single layer. Cook until goldern brown (about 40 minutes) make sure to stir them occasionally for even cooking.
Remove from the oven and season with salt, olive oil and zaatar spice. Serve immediately or stir in an airtight container for up to 3 weeks.
To serve portion ½ cup of the hummus in a dish and top with the chick peas. Serve the hummus with vegetable crudité, crackers, grilled bread, etc.