This Mersin bowl combines hummus with mashed potato and mint for a soft, lemony, filling meal.
14 min prep 17 min cook
Keeps the screen on · step-by-step guide · built-in timer
Mash the cooked chickpeas, tahini, lemon and garlic until smooth.
Dice the potatoes, boil them in salted water for 12 minutes and drain.
Turn the potatoes in olive oil for 5 minutes, until the outside takes on a little color.
Spread the hummus in a bowl and place the hot potatoes on top.
Add the mint, red pepper flakes and olive oil, then serve immediately so the potatoes do not loosen the hummus.
💡 Tip: Mashing the potatoes while hot helps them blend into the hummus more easily.
🍽️ Serving suggestion: Serve the bowl cool, sprinkle mint on top and offer pita alongside.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~232
kcal calories
8
g protein
28
g carbs
9
g fat
5.8g
Sugar
10.2g
Fiber
601.5mg
Sodium
0.9g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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