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Smooth Potato Hummus

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  • Author: Becky Winkler
  • Total Time: 30 minutes
  • Yield: 1 .5 cups or 6 servings 1x


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:

  • 68 small carrots (cut into sticks)
  • 1 bunch radishes (trimmed and halved or quartered if large)
  • 68 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.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
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