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For the Purple Potato (Blue) Hummus


Course Appetizer, Snack
Cuisine American, Middle Eastern
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4
Author Lora Wiley-Lennartz

Ingredients

  • 1 cup tiny purple potatoes
  • 1 15 oz can chickpeas/garbanzo beans
  • 2 tablespoons tahini
  • 4 tablespoons extra-virgin olive oil plus some for drizzling
  • 1 teaspoon lemon juice
  • 2 garlic cloves
  • Kosher salt and freshly ground black pepper to taste

Instructions

  1. Bring a small salted pot of water to a boil.

  2. Cut the potatoes in half, leave the skins on, add them to the boiling water and cook until soft.  Drain and let cool completely.
  3. Rinse the chickpeas with cold water.

  4. Place them in a bowl and fill the bowl with cold water. Use your fingers to gently rub the outer skins off of the chickpeas. The transparent skins should float to the top. Discard them.

  5. Rinse the chickpeas once more and place in a food processor along with the cooled potato pieces.
  6. Add the tahini and 4 tablespoons of olive oil, the lemon juice, and the garlic cloves.
  7. Puree the ingredients until smooth.
  8. Add salt and give it another go in the FP.
  9. If the mixture is too thick add some water a teaspoon at a time until the mixture smooths out.