Potatoes, onions and more.

Potato Hummus


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! 


1PoundGold potatoes
1TeaspoonSea salt
1CloveGarlic, minced
3TablespoonLemon juice
1⁄4TeaspoonBittersweet smoked paprika
1⁄4CupExtra virgin olive oil
6SmallCarrots, cut into sticks
6 Baby Bell Peppers, halved or quartered if large, seeds removed
1⁄2BunchSkinny asparagus, ends trimmed
1BunchRadishes, trimmed halved or quartered, if large


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.


6 Servings
SourcePhoto and Recipe courtesy of Potatoes USA
Prep time15 minutes
Cook time15 minutes
Recipes30 Minutes or Less