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Smooth Potato Hummus

Becky Winkler
Paleo and smooth as can be, this potato hummus is so flavorful and perfect for a spring soirée.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer
Servings 1 .5 cups or 6 servings


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


  • 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.