Loaded Hasselback potatoes with cumin-chickpea-yogurt dressing

This recipe is so simple, but really tasteful thanks to the cumin-chickpea-yogurt dressing.


2-4 person


cca. 15-20 minutes


cca. 50-60 minutes


5 large potatoes
1 small zucchini
2 tomatoes
2 onion

2 cloves of garlic
4-5 sprig of fresh parsley
2-3 tablespoon olive oil
1 teaspoon salt, 1-2 pinch of pepper

1 can chickpea (net. weight 240g)
1 clove of garlic
a small bunch of fresh parsley
1 flat teaspoon salt
1 teaspoon ground cumin
6 tablespoon soy yogurt (natural, unsweetened)


Peel and grate 2 cloves of garlic, chop 4-5 sprig of fresh parsley and mix with 2-3 tablespoon olive oil, salt and pepper. Put aside, you’ll top the potatoes with it before baking them. Place the potato between 2 wooden spoon and slice it until your knife reaches them.

Slice the tomatoes, onions, zucchini and stuff the potato with them.

Place the potatoes on a baking paper onto a baking sheet and top them with the garlic-parsley-olive oil mixture and bake them in preheated oven at 200C for 50-60 minutes or until the potato will be well baked, crispy on the edges and tender on the middle. Near to the end of the baking time check it sometimes, there can be some difference between oven and oven.

During the potatoes are baking make the dressing: blend 1 can chickpea (without the juice), a small bunch of parsley, 1 garlic clove, cumin, salt and pepper with 6 tablespoon soy yogurt in a food processor until it will be a smooth cream. You can place the cream under the potatoes, or top with it, serve with some fresh lettuce and enjoy it! 🙂


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