Hummus Mashed Potatoes

• 3/4 cup fat-free, less-sodium chicken broth
• 1/4 cup tahini (sesame-seed paste)
• 3 tablespoons fresh lemon juice
• 4 teaspoons extra-virgin olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 2 garlic cloves, peeled
• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 2 pounds cubed peeled red potato
• Lemon wedges (optional)

1. Combine broth, tahini, juice, 1 teaspoon oil, and next 4 ingredients (1 teaspoon oil through chickpeas) in a food processor, and process until smooth, scraping sides.
2. Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
3. Drain and return potato to pan. Stir in broth mixture, and mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Drizzle potato mixture with 1 tablespoon olive oil, and garnish with lemon wedges, if desired.

chicken broth, tahini, lemon juice, extravirgin olive oil, salt, ground red pepper, garlic, chickpeas, lemon wedges

Taken from www.myrecipes.com/recipe/hummus-mashed-potatoes (may not work)