Crispy Potato and Hummus Balls

What's that sound? Oh, it's the sound of friends and family calling, emailing and texting, wanting to know when to show up to eat snacks and watch the big game. Now, they do know what time the game is on so they really just want to make sure you'll be providing a sufficient amount of snacks. Uh huh.

 

OK, I'm not even going to pretend that I have any big love of sporting events although I can usually be counted on to watch the major ones and root for whichever team the people around me have decided we're rooting for. But I can definitely handle the snacks. In my house any gathering pretty much involves hummus because it's my go to dip for plates of veggies and chips. I've lost count of how many tubs of Sabra hummus I've bought over the years but enough that I would think they might notice if I stopped. Still, people seem to expect more for the SuperBowl than just the plate of crudite I normally serve. And, to tell the truth, it's kind of my chance to play around with fun and interesting snacks. Hummus will still be involved, though.
 

These little balls are all crispy and crunchy on the outside but pillowy soft on the inside. Easy to make and perfect for dipping, too. Now if that doesn't say game day snack, I don't know what does. Enjoy and I hope your team wins. Whichever team that is!

Yield: 12 Servings

Author: Anita Schecter

Print

Crispy Potato and Hummus Balls

Prep time: 20 MinCook time: 55 MinTotal time: 1 H & 15 M

Recipe for a mashed potato and hummus appetizer, breaded and crisped in the oven.

Ingredients

• 2 Large baking potatoes
• 1/4 Cup Sabra Classic Hummus
• 2 Tablespoons milk
• 2 Tablespoons chopped fresh cilantro or parsley
• Salt and pepper to taste
• Dipping sauce of your choice. I recommend Sabra Farmer's Ranch Greek Yogurt Dip.

For the Breading:

• 4 Tablespoons unsalted butter, melted
• 1/2 Cup breadcrumbs

Instructions

1. Pre-heat the oven to 400 degrees.
2. Peel and quarter the potatoes and cook in boiling salted water for about 15 minutes or until tender. Drain, return to the pot and mash. While mashing, stir in the hummus, milk and cilantro. Season with salt and pepper and allow to cool just enough to handle.
3. Add the melted butter to a bowl and the breadcrumbs to another bowl. Using a 1 oz. scoop, form balls of potato dough, dip in the butter and roll around in the breadcrumbs. Place the balls on a baking sheet lined with parchment paper and bake for 30 - 40 minutes or until golden brown. Serve warm with a dipping sauce.

Created using The Recipes Generator

This recipe was sponsored by Sabra. Thank you for supporting the products I love and use in my kitchen.