Smooth Potato Hummus Appetizer

Prep Time: 15 mins. – Cook Time: 15 mins. – Serves: 6


For the hummus:

1 lb. GTF Signature Chef potatoes (or any other yellow potato)

Sea salt

1 clove garlic, minced

¼ cup plus 1 Tbsp. tahini

3 Tbsp. lemon juice

¼ tsp bittersweet smoked paprika, + more for serving

¼ c + 2 Tbsp. extra virgin olive oil, + 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

½ bunch skinny asparagus, ends trimmed



  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. While 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 (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.

Recipe By: Honest Cooking

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