These smashed potatoes with edamame hummus literally burst with flavor. The hummus has strong notes of rosemary and lime which surprisingly goes perfectly with the smoky and crispy smashed potatoes. This dish is the perfect finger food or dinner appetizer, but you can also serve the edamame hummus alone as a chip or veggie dip.
The base of the hummus is edamame, olive oil and tahini – from there, you can freestyle whatever ingredients you want. I went with lime, rosemary, and garlic – an unlikely combo, but these three went so great together.
If you’d like an oil free version, swap the olive oil for avocado. Use as a dip, or add a dollop on top of your favorite macro bowl or salad.
I love potatoes. They’re so easy to prepare, and despite having a bad rap are a great weight loss food. The reason they are so great for weight loss is because they fill you up so fast. The addition of the edamame hummus on top of these baby potatoes will fill you up quickly and will keep you satiated for hours due to the many minerals and vitamins packed into this dish.
These smashed potatoes are very similar to my SMASHED BRUSSELS SPROUTS – the edamame hummus goes great as a topping on those as well.
The key to perfecting the potatoes is making sure you boil them until they are tender. If you can’t easily stick a fork in the side, they’re not ready! Once you’re ready to bake the potatoes, make sure they’re in the oven for at least 30 min. Check them out, and if they’re not as crispy as you’d like put them in for another 10-15 minutes. You shouldn’t need more than 45 minutes.
Smashed Potatoes with Edamame Lime Rosemary Hummus
- 12 baby potatoes
- 3 tsp paprika
- 1 tsp garlic powder
- sea salt to taste
Edamame Lime Rosemary Hummus
- 1 cup edamame beans
- 1/4 cup tahini
- 1/2 lime, juice from
- 2 tbsp olive oil
- 3 tbsp filtered water
- 1-2 sprigs rosemary
- 2 tsp garlic powder
- sea salt to taste
- heat oven to 450 degrees and line a baking tray with parchment paper.
- wash baby potatoes and add to a large pot of water. once potatoes are fork tender, drain and add to a mixing bowl. toss with sea salt, paprika, and garlic powder.
- spray oil onto your baking tray - I used an avocado oil spray. arrange your potatoes on your baking tray making sure to spread them out. use a fork to gently smash them down. bake for 30 - 45 minutes (I cooked mine for 38 minutes)
- while the potatoes are baking, add the hummus ingredients into a food processor. start pulsing and scraping down the edges when the mixture gets stuck. if the mixture is really stuck and thick, add more filtered water
- when the potatoes are done, add a dollop of the edamame hummus on top of each potato. sprinkle with black pepper and serve immediately.