About the Recipe
Ingredients
1/2 pound Yukon Gold or Russet potatoes (1-inch diced, simmered until tender - about 8-10 minutes), cooled
3 tablespoons tahini
3 cloves of minced garlic
2 tablespoons lemon juice
2 tablespoons olive oil
Pinch of salt
2 tablespoons sliced green onion, for garnish
1 teaspoon lemon zest, for garnish
3 oz. carrot sticks, for serving
3 oz. celery sticks, for serving
3 oz. crackers, for serving
3 oz. pita, for serving
Preparation
Place cooked, cooled potatoes in large bowl or food processor. Add tahini, minced garlic, lemon juice, olive oil, and salt. Mix with wooden spoon or process in food processor until well mixed. Adjust to desired texture with additional olive oil.
Serve in a bowl garnished with green onion and lemon zest. Serve with carrot and celery sticks, crackers, or pita.