Mediterranean Idaho® Potato-Parmesan Hummus

This recipe, created by Deborah Arrieta of Kennesaw, Georgia, received an Honorable Mention in the IPC's 2010 Watching Waistlines and Wallets Recipe Contest.

Recipe Ingredients:

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 ground black pepper
2 tablespoons freshly grated Parmesan cheese
2 tablespoons finely chopped kalamata olives
1 tablespoon chopped fresh flat-leaf parsley
1/4 teaspoon paprika for garnish

Cooking Directions:

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.
2. Remove from heat, stir in tahini, lemon juice, oil, tomatoes, salt and pepper. Cool to room temperature.
3. Stir in remaining ingredients, except paprika.
4. Spoon into serving dish and sprinkle with paprika.

Makes 6 appetizer servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 160; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 5mg; Total Carbs: 22g; Fiber: 3g; Protein: 5g; Sodium: 310mg.

Recipe and photograph courtesy of the Idaho Potato Commission.