Published: by Absolutely Recipes, in the recipes category.

Paleo Potato Hummus Recipe.

Ingredients:

Hummus
1 lb Yellow potatoes
1 TSP Sea salt
1 clove garlic, minced
1/4 cup plus 1 TBSP tahini
3 TBSPs lemon juice
1/4 TSP bittersweet smoked paprika, plus more for serving
1/4 cup plus 2 TBSPs extra virgin olive oil, plus more for serving

For Serving
6-8 small carrots, cut into sticks
1 bunch radishes, trimmed halved or quartered if large
6-8 baby bell peppers, halved or quartered if large, seeds removed
1/2 bunch skinny asparagus, ends trimmed

Recipe 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 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 TSP) 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.


Notes
Instead of fresh vegetables, this dip is also delicious with pita chips or crackers.


Variations

How to make this recipe with dehydrated potatoes: Substitute 2 cups of prepared mashed potatoes from dehydrated potatoes for the fresh potatoes in this recipe.
To make 2 cups of prepared mashed potatoes from dehydrated potatoes you will need the following; 1-1/3 cup hot water, ½ TSP salt, 2 TBSPs olive oil, 2/3 cup cold water, 1-1/3 cup potato flakes.
Combine the hot water, salt, olive oil, and cold water together then gently stir in the potatoes.
Allow the potatoes to stand for a few moments before fluffing with a fork.
Proceed with the recipe as follows.

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