Smashed Potatoes with Edamame Lime Rosemary Hummus
Flavorful and crispy smashed potatoes topped with edamame lime rosemary hummus.
Ingredients
Smashed Potatoes
- 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
Instructions
- 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.