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Herby roasted potatoes on zesty spinach hummus base

Herby roasted potatoes
Herby roasted potatoes

These crispy and herby roasted potatoes served on a delicious zesty spinach hummus base is one of our go-to dishes when we want dinner in the form of a sensory yet healthy and filling snack. There is something relaxing about dipping crispy potatoes in a yummy hummus. It’s packed with beautiful flavors and nutrients.


🍽 Serves 2-3 🕘 35-40 minutes Difficulty: Beginner



  • 12 small or 6 medium potatoes

  • ½ Tbsp Italian herbs

  • Oil (I used @avohaven), salt, lemon juice to taste

Hummus base:

  • 1 can of chickpeas

  • 2 cups of spinach

  • ½ cup of fresh parsley

  • 3 Tbsp of tahini

  • 3 garlic cloves

  • 1 lemon, juiced

  • Salt to taste



  1. Preheat the oven to 200’C. Prepare the ingredients. Brush the potatoes and cut them into wedges. Place the potatoes in a bowl of ice cold water with a big pinch of salt and set aside for a minimum of 5 minutes.

  2. Drain the potatoes and tap them with a kitchen towel to dry the excess water.

  3. Place the potatoes on a baking tray. Add Italian herbs, drizzle oil, sprinkle salt, and add a little bit of lemon juice (optional). Toss until well coated.

  4. Roast the potatoes for 25-30 minutes, until cooked through and crispy. Flip the potatoes halfway through the roasting process.

  5. In the meantime, prepare the hummus, in a food processor / blender place spinach, garlic cloves, chickpeas, tahini, lemon juice, and parsley. Blitz until smooth. Add salt to taste.

  6. Assemble the plate, spread the hummus over the plate. Add the potatoes and garnish with some chopped parsley.

  7. Enjoy!



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