This recipe has potential but needs more zing (to me at least). If I do another run of it I will be leaving out the celery (crunchy but tasteless) and use pickles instead. I also feel that a more vibrant hummus would stand out better, maybe a roasted red pepper over a plain hummus. Still, it has great texture and is much healthier than slathering the mayo as a typical potato salad has. It also has protein due to the tuna added in (yes, not a typical ingredient!)
Hummus Potato Salad
2 lbs small red potatoes (or yellow)
7-ounce tub hummus
6-ounce container non fat plain yogurt
1 cup diced celery
1/4 cup diced onion
1/4 cup finely chopped fresh parsley
fresh ground black pepper
4.5-ounce can tuna packed in olive oil
Steam the potatoes until done and chill overnight.
Cube into bite size pieces in a large bowl. In a medium bowl whisk the hummus and yogurt together. Add in the rest of the items through the pepper (add 1/4 tsp to start). Toss the dressing gently with the potatoes. Drain the tuna gently and flake, then add in.
Cover and chill for flavors to meld.