Description
Paleo and smooth as can be, this potato hummus is so flavorful and perfect for a spring soirée.
Ingredients
Scale
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)
Instructions
- 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 and chop the potatoes.
- 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.
- 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.
- 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