× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.my.

OK Cancel

Paleo Potato Hummus

This creamy and flavorful bean-free hummus is made with potatoes instead of chickpeas! Paleo potato hummus is quick and easy to make and delicious with fresh veggies or your favorite chips. It’s also naturally gluten free, vegetarian, and vegan!

Leave a Review

Print Recipe

Total Time30 Mins

Prep Time15 Mins

Cook Time15 Mins

ServingsServes 6 as an appetizer (yields 1 1/2 cups hummus)

Potato Type: Yellow

Prep Method: Boiled

Dish

AppetizerSide DishSnack

Prep Time

15 Mins

Cook Time

15 Mins

Serving

Serves 6 as an appetizer (yields 1 1/2 cups hummus)

Description

Ingredients

Hummus

1 lb. Yellow 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

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

Preparation

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.

Notes

Instead of fresh vegetables, this dip is also delicious with pita chips or crackers.

Variations

How to make this recipe with dehydrated potatoes: Substitute 2 cups of prepared mashed potatoes from dehydrated potatoes for the fresh potatoes in this recipe. To make 2 cups of prepared mashed potatoes from dehydrated potatoes you will need the following; 1-1/3 cup hot water, ½ teaspoon salt, 2 tablespoons olive oil, 2/3 cup cold water, 1-1/3 cup potato flakes. Combine the hot water, salt, olive oil, and cold water together then gently stir in the potatoes. Allow the potatoes to stand for a few moments before fluffing with a fork. Proceed with the recipe as follows.

Reviews

Leave a review

Cancel Review

Be the first to review this recipe.

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.