This paleo potato hummus is smooth, flavorful, and ideal for spring get-togethers. No one will guess it’s made with potatoes! This post is sponsored by Potatoes USA.
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.
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.
Potato Chocolate Truffles from Honest Cooking on Vimeo.
I hope you get a chance to try this paleo potato hummus very soon! And for more creative potato recipes, check out the recipe index over at Potatoes USA.
- 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
- 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.
This post is sponsored by Potatoes USA. Thank you so much for supporting the sponsors that keep A Calculated Whisk up and running!
Oh my I do love hummus – such a genius idea using potatoes. Fab photography as always Becky!
Thank you so much, Georgina!
Potato hummus what a genius idea, especially for those that struggle with beans.
Thanks, Vanessa! Beans and I do not get along so I’m thrilled to have this instead.
Your photography is phenommmmmmenal and congratulations on sponsored posts! One thing: I can’t get the share plugin on this post to pin. I’m on mobile, so maybe that’s the problem? Anyway, give it a taste to make sure it’s something on my end.
Thank you so much, Rachel!
Hmmm, I never pin on my phone, but when I look at the post on mobile there are little share buttons on the very bottom. Did you see those? The pin button didn’t do anything when I clicked on it, but maybe that’s because I don’t have the Pinterest app on my phone? I’ll have to look into this. Thanks for letting me know!
I LOVE this version of paleo hummus!! I’ve done the cauliflower version before and loved it, so I’m sure the potatoes would make an awesome sub too!
Thanks, Dana! I haven’t tried a cauli version but it’s on my list!!
This looks delicious as does all of your recipes but I don’t do white/yellow potatoes! Would you mind sharing the cali recipe please? I would greatly appreciate it! 🙂
I also have a sweet potato hummus: http://acalculatedwhisk.com/sweet-potato-roasted-garlic-hummus/
I don’t do beans so this is PERFECT!! Looks delish!!
Yay! Enjoy!! 🙂
WOw ! I’ve never tried potato hummus before and I think this is a lovely and super yum invention ! How clever. A must try recipe !
Thanks so much, ChihYu!
Very creative with the use of potato. Do you think I could use Japanese Sweet Potato? I can’t do nightshades.
You definitely could! It doesn’t taste as close to classic hummus, though. Here’s one I made a while back with white sweet potato and roasted garlic: http://acalculatedwhisk.com/sweet-potato-roasted-garlic-hummus/
This is so awesome! What a fabulous idea, I never would have thought of that. It looks so good and refreshing with all of those beautiful veggies.
Thanks so much, Emily!
This is genius, Becky! I have a paleo hummus recipe, but it uses zucchini and I just can’t get that exact smooth texture that you obviously got with potatoes. I’m going to make this for my hummus loving husband who can’t handle beans. 🙂
Thanks, Jessica! Hope you and your husband enjoy it!!
I like that you used potato in this hummus! Brilliant idea. I would have never thought of that.
Thank you, Stacey! Potato is a great chickpea substitute!
This is such an awesome idea, and your photos are beyond gorgeous, the light is so beautiful!
Thank you so much, Kari!
Becky – I love that you used potatoes for this recipe. This made for such a thick and creamy paleo hummus.
Congratulating on making delightful party favorite!
Thanks so much, Kelly!
I love your twist with potatoes. Great job!
Thank you, Hannah!
This looks so delicious. The perfect Easter appetizer. Thanks for sharing.
Thanks so much, Carrie! It’s definitely a great one for Easter!
How brilliant is this?! Back when I did a long paleo stint, I missed the convenience and flavor of hummus. My stomach still doesn’t like garbanzo beans, but loooooves potatoes, so I’ll definitely have to give this a whirl!
Thank you, Julia! Hope you love it as much as we did!
Gah! Thank you! I have not tolerated even sprouted beans for a while now and miss hummus!
Hope you like it, Renee! I don’t do well with beans, either. I’ve made sweet potato hummus before but this one is much closer to the real thing. Let me know what you think if you have a chance to try it!
So creamy! Looks like the perfect appetizer. I have no gatherings coming up but I might have to make up some special holiday for my family to make it. Maybe this weekend. Happy 1st weekend of spring?
Yes–hummus is a great reason to orchestrate a celebration. Happy spring to you, too!!
This is genius! Will give it a try this coming week. Thanks for creating what looks to be a tasty hummus alternative!
Thanks so much, Olivia! Let me know how you like it!!
I love hummus and I love potatoes, so I am pretty sure that I would love this…which means I will have to try it ASAP!
Thanks, Mary! Let me know what you think if you try it!