PARTNER POST: Explore new and surprising ways to incorporate potatoes into your favorite recipes.
Paleo and smooth as can be, this potato hummus is so flavorful and perfect for a spring soirée.
If you’re looking for a paleo alternative to traditional hummus, I have a treat for you today! This legume-free hummus comes together in just half an hour and is made with Yukon Gold potatoes. The flavor and texture are so similar to regular hummus, though, that no one will be the wiser. Alongside a platter of vibrant crudités, this super-smooth hummus is sure to be a hit at your next party.
I made this paleo potato hummus for a family gathering a couple of weeks ago and told everyone that it was hummus with a bit of a twist. It was quickly devoured, and no one guessed that potatoes were involved. As someone who doesn’t feel well after eating legumes like chickpeas, I’m thrilled to have discovered this crowd-pleasing, bean-free version of hummus. With olive oil drizzled on top and a sprinkle of paprika, it’s the perfect counterpart to a spread of spring’s freshest veggies.
Since they’re often fried or served with lots of butter and cream, potatoes sometimes get a bad rap. However, they’re actually really nutritious! A medium potato has 45% of your Vitamin C for the day and more potassium than a banana. To find out more about the goodness you can get from potatoes, visit the Potatoes USA website.
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In addition to being delicious and nutritious, this paleo potato hummus is so easy to make. Just boil the potatoes–to save time, I start the water first and then peel and chop the taters while it’s coming to a boil. Once they’re tender, drain them and blend them in the food processor with the remaining ingredients. It’s as easy as that! A drizzle of extra virgin olive oil and a sprinkle of smoked paprika on top ensure that the hummus is just as pretty to look at as it is fun to eat.
Ready for another recipe that you’d never guess was made from potatoes? Check out the video below to learn how to make dairy-free potato truffles.Print
Becky Winkler is an enthusiastic eater who shares paleo and gluten-free recipes on her blog, A Calculated Whisk. She enjoys chopping chocolate, salting dessert, searing short ribs, and taking pictures. In her other life, she's a grad student in Boston.