Cook time: None if starting from cooked potatoes, 10 minutes from raw potatoes
Blending time: 5 minutes
Total time: 5-15 minutes


  • 1/2 pound cooked Yukon Gold or Russet potatoes  (1inch diced, simmered until tender- about 8-10 minutes), cooled
  • 3 tablespoons tahini
  • 3 cloves of garlic, minced
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Salt: to taste
  • 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


  1. Place cooked, cooled potatoes in large bowl or food processor.
  2. 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 addrtional
    olive oil.
  3. Serve in a bowl garnished with green onion and lemon zest.
  4. Serve with carrot and celery sticks, crackers, or pita.
Serving Size: 1/2 cup with a handful of celery and carrots, 190 calories

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