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Paleo Potato Hummus with Crudités

March 20, 2017 By Becky 42 Comments

Paleo Potato Hummus with Crudités

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.

Paleo Potato Hummus with Crudités

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.

Paleo Potato Hummus with Crudités

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.

Paleo Potato Hummus with Crudités

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.

Paleo Potato Hummus with Crudités

Paleo Potato Hummus with Crudités

Paleo Potato Hummus with Crudités

Yield: 6 appetizer servings (1 1/2 cups hummus)
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

This paleo potato hummus is smooth, flavorful, and ideal for spring get-togethers. No one will guess it's made with potatoes!

Ingredients

For the hummus:

  • 1 pound Yukon Gold potatoes
  • Sea salt
  • 1 clove garlic, minced
  • 1/4 cup plus 1 tablespoon tahini
  • 3 tablespoons lemon juice
  • 1/4 teaspoon bittersweet smoked paprika, plus more for serving
  • 1/4 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
  • 1/2 bunch skinny asparagus, ends trimmed

Instructions

  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.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 191Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 147mgCarbohydrates: 32gFiber: 5gSugar: 7gProtein: 4g

The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.

© Becky Winkler
Cuisine: Middle Eastern / Category: Gluten free, Grain free, Appetizer, Dip, Hummus

This post is sponsored by Potatoes USA. Thank you so much for supporting the sponsors that keep A Calculated Whisk up and running!

Filed Under: #30MinuteMondays, appetizer, gluten free, paleo, recipe, vegan, vegetarian, whole30 Tagged With: dairy free, dip, grain free, hummus, potatoes, sponsored, vegetables

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Comments

  1. Varsha Vanjani says

    May 28, 2020 at 10:58 pm

    thanks for sharing

    Reply
    • Becky says

      May 30, 2020 at 8:14 am

      You’re welcome! Hope you enjoy.

      Reply
  2. Georgina Young says

    March 28, 2017 at 11:35 am

    Oh my I do love hummus – such a genius idea using potatoes. Fab photography as always Becky!

    Reply
    • Becky says

      March 31, 2017 at 9:53 pm

      Thank you so much, Georgina!

      Reply
  3. Vanessa Woozley says

    March 27, 2017 at 5:35 pm

    Potato hummus what a genius idea, especially for those that struggle with beans.

    Reply
    • Becky says

      March 31, 2017 at 9:52 pm

      Thanks, Vanessa! Beans and I do not get along so I’m thrilled to have this instead.

      Reply
  4. Rachel says

    March 27, 2017 at 1:27 pm

    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.

    Reply
    • Becky says

      March 27, 2017 at 4:29 pm

      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!

      Reply
  5. Real Food with Dana says

    March 27, 2017 at 11:10 am

    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!

    Reply
    • Becky says

      April 2, 2017 at 3:29 pm

      Thanks, Dana! I haven’t tried a cauli version but it’s on my list!!

      Reply
    • Michelle says

      May 9, 2017 at 11:29 pm

      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! 🙂

      Reply
      • Becky says

        May 10, 2017 at 6:57 am

        I also have a sweet potato hummus: http://acalculatedwhisk.com/sweet-potato-roasted-garlic-hummus/

        Reply
  6. Katja says

    March 25, 2017 at 5:08 pm

    I don’t do beans so this is PERFECT!! Looks delish!!

    Reply
    • Becky says

      March 26, 2017 at 9:53 am

      Yay! Enjoy!! 🙂

      Reply
  7. ChihYu says

    March 24, 2017 at 9:43 pm

    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 !

    Reply
    • Becky says

      March 24, 2017 at 10:00 pm

      Thanks so much, ChihYu!

      Reply
  8. Cristina Curp says

    March 24, 2017 at 9:08 pm

    Very creative with the use of potato. Do you think I could use Japanese Sweet Potato? I can’t do nightshades.

    Reply
    • Becky says

      March 24, 2017 at 9:41 pm

      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/

      Reply
  9. Emily @ Recipes to Nourish says

    March 24, 2017 at 8:50 pm

    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.

    Reply
    • Becky says

      March 26, 2017 at 4:36 pm

      Thanks so much, Emily!

      Reply
  10. Jessica DeMay says

    March 24, 2017 at 8:46 pm

    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. 🙂

    Reply
    • Becky says

      March 24, 2017 at 9:40 pm

      Thanks, Jessica! Hope you and your husband enjoy it!!

      Reply
  11. Stacey Crawford says

    March 24, 2017 at 1:50 pm

    I like that you used potato in this hummus! Brilliant idea. I would have never thought of that.

    Reply
    • Becky says

      March 24, 2017 at 9:39 pm

      Thank you, Stacey! Potato is a great chickpea substitute!

      Reply
  12. Get Inspired Everyday! says

    March 24, 2017 at 1:28 pm

    This is such an awesome idea, and your photos are beyond gorgeous, the light is so beautiful!

    Reply
    • Becky says

      March 24, 2017 at 9:39 pm

      Thank you so much, Kari!

      Reply
  13. Kelly Bejelly says

    March 22, 2017 at 5:28 pm

    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!

    Reply
    • Becky says

      March 23, 2017 at 12:50 pm

      Thanks so much, Kelly!

      Reply
  14. Hannah Healy says

    March 22, 2017 at 5:17 pm

    I love your twist with potatoes. Great job!

    Reply
    • Becky says

      March 23, 2017 at 12:52 pm

      Thank you, Hannah!

      Reply
  15. Carrie Forrest says

    March 22, 2017 at 3:28 pm

    This looks so delicious. The perfect Easter appetizer. Thanks for sharing.

    Reply
    • Becky says

      March 23, 2017 at 12:53 pm

      Thanks so much, Carrie! It’s definitely a great one for Easter!

      Reply
  16. Julia Mueller says

    March 22, 2017 at 12:20 pm

    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!

    Reply
    • Becky says

      March 23, 2017 at 12:54 pm

      Thank you, Julia! Hope you love it as much as we did!

      Reply
  17. Renee Kohley says

    March 21, 2017 at 7:57 pm

    Gah! Thank you! I have not tolerated even sprouted beans for a while now and miss hummus!

    Reply
    • Becky says

      March 21, 2017 at 10:21 pm

      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!

      Reply
  18. Michele Spring says

    March 21, 2017 at 6:56 pm

    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?

    Reply
    • Becky says

      March 21, 2017 at 10:20 pm

      Yes–hummus is a great reason to orchestrate a celebration. Happy spring to you, too!!

      Reply
  19. Olivia Y Hooper says

    March 21, 2017 at 12:33 pm

    This is genius! Will give it a try this coming week. Thanks for creating what looks to be a tasty hummus alternative!

    Reply
    • Becky says

      March 21, 2017 at 1:46 pm

      Thanks so much, Olivia! Let me know how you like it!!

      Reply
  20. Mary // Chattavore says

    March 20, 2017 at 7:54 pm

    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!

    Reply
    • Becky says

      March 20, 2017 at 8:52 pm

      Thanks, Mary! Let me know what you think if you try it!

      Reply

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Hi, I’m Becky!

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