Prep Time: 15 mins. – Cook Time: 15 mins. – Serves: 6
Ingredients:
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
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 and chop the potatoes.
- 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.
- 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.
- Transfer to a bowl. Drizzle with olive oil and sprinkle with paprika. Serve at room temperature with fresh vegetables.
Recipe By: Honest Cooking