This creamy and flavorful bean-free hummus is made with potatoes instead of chickpeas! Paleo potato hummus is quick and easy to make and delicious with fresh veggies or your favorite chips. It’s also naturally gluten free, vegetarian, and vegan!
- 1 Pound Alsum gold potatoes
- 1 Teaspoon Sea salt
- 1 Clove Garlic minced
- ¼ Cup Tahini
- 3 Tablespoons Lemon juice
- ¼ Teaspoon Bittersweet smoked paprika
- ¼ Cup Olive oil extra virgin
- 6 Small Carrots cut into sticks
- 6 Baby bell peppers halved or quartered if large, seeds removed
- ½ Bunch Skinny asparagus ends trimmed
- 1 Bunch Radishes trimmed halved or quartered, if large
- 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 the potatoes and chop them into one-inch chunks.
- Once 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 (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. Taste and add additional salt if desired.
- Transfer the hummus to a bowl. Drizzle with olive oil and sprinkle with paprika. Serve at room temperature with fresh vegetables.