Courtesy of Idaho Potato Commission
6Servings•10 Min.Prep Time•5 Min.Cook Time•
原料：
- 1-1/2 c. water
- 1 Tbsp. minced garlic
- 1/2 c. instant Idaho® potato flakes
- 1 1/2 Tbsp. tahini
- 2 Tbsp. lemon juice
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. finely chopped sun-dried tomatoes
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 Tbsp. Parmesan cheese, preferably freshly grated (1/2 oz.)
- 2 Tbsp. finely chopped kalamata olives
- 1 Tbsp. chopped fresh parsley, preferably Italian flat leave
- 1/4 tsp. paprika, garnish
说明：
- Bring water and garlic to boil in a medium saucepan over high heat. Whisk in potato flakes, reduce to low heat, and cook 3 min., stirring frequently. Remove from heat, stir in tahini, lemon juice, oil, tomatoes, salt and pepper. Cool to room temperature.
- Stir in remaining ingredients, except paprika. Spoon into serving dish and sprinkle with paprika.
- This recipe was created by Deborah Arrieta of Kennesaw, GA and received an Honorable Mention in the IPC's 2010 Watching Waistlines and Wallets Recipe Contest.
营养：
| 成分 | 数值 |
|---|
| Calories | 160 |
| Total Fat | 6g |
| Saturated Fat | 1g |
| Cholesterol | 5mg |
| Total Carbs | 22g |
| Fiber | 3g |
| Protein | 5g |
| Sodium | 310mg |