“My aunt made this at dinner the other night. She got it from Chatelaine magazine. I liked it so much I searched Chatelaine's website for the recipe and I am placing it here for safe keeping. Note: The recipe calls for store bought hummus as an ingredient but you could surely use your own home made hummus instead.”
READY IN:
15mins
SERVES:
8-12
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Pierce potato with a fork, then place in microwave on a piece of paper towel.
  2. Microwave on high until very soft, 4 to 6 minutes.
  3. When cool enough to handle, cut in half.
  4. Using a spoon, scrape flesh into a bowl.
  5. Mash with a fork until smooth.
  6. Stir in hummus, garlic and cumin.
  7. Taste and add salt and pepper, if needed.
  8. Spoon into a serving bowl and sprinkle with onion.
  9. Dip will keep well, covered and refrigerated, up to 2 days.
  10. Sprinkle with onion just before serving.
  11. Excellent with celery sticks, toasted pita triangles or bread sticks.

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