Smooth Potato Hummus
Recipe Type: Appetizer
Prep Time: 
Cook Time: 
Total Time: 
Serves: 1.5 cups or 6 servings
Paleo and smooth as can be, this potato hummus is so flavorful and perfect for a spring soirée.
For the hummus:
  • 1 pound Yukon Gold potatoes
  • Sea salt
  • 1 clove garlic, minced
  • ¼ cup plus 1 tablespoon tahini
  • 3 tablespoons lemon juice
  • ¼ teaspoon bittersweet smoked paprika, plus more for serving
  • ¼ 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 and halved or quartered if large
  • 6-8 baby bell peppers, halved or quartered if large, seeds removed
  • ½ bunch skinny asparagus, ends trimmed
  1. Pour water into a saucepan to a depth of about 2 inches, add a few pinches of salt, and set over medium-high heat.
  2. Meanwhile, peel and chop the potatoes.
  3. One 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.
  4. Add sea salt (I 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.
  5. Transfer to a bowl. Drizzle with olive oil and sprinkle with paprika. Serve at room temperature with fresh vegetables.
Recipe by Honest Cooking at