Crispy Smashed Potatoes with HOPE Jalapeño Cilantro Hummus

Plan for: 45 minutes
Yield: 6 servings

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  • 2 lbs small yellow. red, gold potatoes
  • 4 tbsp extra virgin olive oil
  • spices: 1-2 tsp salt, ¼ tsp garlic powder, black pepper, to taste


  • HOPE Jalapeno Cilañtro Hummus
  • Cilantro, chopped
  • Red Pepper Flakes (optional)
  • Jalapeno, sliced
  • Plant-based shredded cheese (we used Violife!)


  1. Wash and drain the potatoes. Add them to a large pot of water and bring to a boil over medium heat. Cook for 20-25 minutes or until potatoes are fully cooked through. You should be able to pierce them easily with a fork.

  2. Preheat the oven to 425 degrees. Drain the potatoes and pat dry. Add them to a large bowl and season with olive oil and spices. Toss until fully coated. Place each potato onto a greased baking sheet making sure they are evenly spaced. Use the back of a glass, jar or potato masher to smash them down until they are about ¼ inch thick. Cook for ~25-35 minutes or until beautifully golden and crispy. Remove from the oven and add additional seasoning if needed.

  3. To serve– Top the crispy smashed potatoes with a spoonful of HOPE Jalapeno Cilañtro hummus, cilantro, red pepper flakes, plant-based-cheese and a slice of jalapeno. YUM!

    * Note: these can also be made in the air-fryer!

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