This creamy and flavorful bean-free hummus is made with potatoes instead of chickpeas! Paleo potato hummus is quickly and easy to make and delicious with fresh veggies or your favorite chips. It’s also naturally gluten free, vegetarian, and vegan!
1 lb. Yukon Gold potatoes
1 teaspoon Sea salt
1 clove garlic, minced
1/4 cup plus 1 tablespoon tahini
3 Tablespoons lemon juice
1/4 teaspoon bittersweet smoked paprika, plus more for serving
1/4 cup plus 2 tablespoons extra virgin olive oil, plus more for serving
6-8 small carrots, cut into sticks
1 bunch radishes, trimmed halved or quartered if large
6-8 baby bell peppers, halved or quartered if large, seeds removed
1/2 bunch skinny asparagus, ends trimmed
Prep Time: 15min | Cook Time: 15min
Pour water into a saucepan to a depth of about 2 inches, add a few pinches of salt, and set over medium-high heat.
Meanwhile, peel the potatoes and chop them into one-inch chunks.
Once the water is boiling, cook potatoes for 6-7 minutes, or until tender when pierced with a fork. Drain the potatoes, rinse them with cold water, and put them in the bowl of a food processor.
Add sea salt (start with about a teaspoon) and the garlic and pulse a few times. Add the tahini, lemon juice, and paprika, and process until very smooth. With the processor running, add the olive oil in a steady stream and continue to blend until well combined. Taste and add additional salt if desired.
Transfer the hummus to a bowl. Drizzle with olive oil and sprinkle with paprika. Serve at room temperature with fresh vegetables.
Instead of fresh vegetables, this dip is also delicious with pita chips or crackers.
gigi 3 months ago
delicious, made it recently was a success thank you
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