Do you still have mashed potatoes leftover? Give it a new life and make these hummus- chickpeas- fingers that everyone will rave about.
My kids do not like hummus -chickpeas- why you ask? I have no idea. I love hummus I can eat it everyday, and I am planning on make lots of recipes here soon using hummus.
I had some potatoes sitting in my kitchen since Thanksgiving, and I did not know what to do about, I am really tired of all the recipes that I know about and wanted to create something new.
To my surprise, I also happened to have a can of chickpeas that I was planning to use to make koshary, so instead I’ve decided to combine both the potatoes and the hummus to make something new and, here we are the mashed potatoes hummus fingers were born.
I’ve stuffed some of these fingers with already prepared minced meat and left some plain, I’ve tried frying them in like half an inch of oil and I’ve tried baking them in the oven after dipping them in breadcrumbs, all turned out great.
With some greens on the side, I consider these little fingers a complete meal. My boys munched on those with happy faces, and you know what?, I still did not tell them that there is hummus in there ;-). I like it a lot when I trick them like that!!!
I’ve made those with a 50:50 potatoes to hummus ration, and I was almost certain that my boys will notice the hummus and they will not eat it, but to my surprise they did not. So if you are preparing this for someone who does not like hummus, you better start with something around 70:30 and then work your way up next time.
Here is a short video on how to prepare these delicious fingers, I hope you’ll try them out. Enjoy!!
Potato and hummus fingers
- 1 lb russet potatoes.
- 1 can garbanzo bean. 15 oz
- Salt and pepper to taste.
- 2 eggs beaten.
- * Flour and breadcrumbs for dredging.
- Browned ground meat - optional.
In a pan over medium-high heat put the diced potatoes, cover with cold water and season with some salt- about 1 Tbs.
Cook on gentle boil until done- will take from 15 to 20 minutes.
Drain the potato and mash with a fork or a potato masher.
For more texture, you can mash the chickpeas along with the potatoes with a masher or use your mixer.
Mix the mashed potatoes with the mashed chickpeas until well incorporated, adjust the seasoning.
**Form into fingers- or balls- and stick them into your fridge until firm enough to handle.
When you are ready to eat, take them out of the fridge, dredge them in flour then egg, then the breadcrumbs.
Bake in a 400F oven or shallow fry in your pan until it reaches the desired color.
Recipe Notes* I assume you'll need a cup of each.
** You might as well want to stuff them with browned ground meat or any stuffing of your choice.