Yes, you read me correctly—potato hummus! Hummus of potatoes!
Easy to make, easy to eat, and kinda fun to say—it has something of a rhythm to it don’t you think?
I vented in my last post that the Whole30’s stringent “No Sex With Your Pants On” rule feels like an unnecessary layer of misery that I won’t be strictly abiding because it restricts kitchen play. Upon deeper reading, I think this rule mostly applies to baked goods. So on one hand, this is either totally above board and Whole30 compliant…
Or I’m a culinary rebel, doing things my own way! I ain’t here to judge, I’m here to eat.
This creamy, savoury, legume-free hummus functions everywhere its chickpea cousin hangs out—served with raw vegetables, used as a spread, it’s multi-purpose, velvety, AND delicious.
“Wait, What?” Potato Hummus
(Adapted from A Calculated Whisk)
Makes approximately 2 cups hummus
1 lb. potatoes (something like a Yukon Gold)
2 cloves garlic, crushed
1/4 cup plus 1 tablespoon tahini
3 tbsp. lemon juice
1/2 tsp smoked paprika, plus more for serving
1/4 c. plus 2 tablespoons extra virgin olive oil
1. Cut the potatoes into small pieces and put them in the bottom of a pot, covering with water. No need to peel them! Salt the water as though you’re cooking pasta. Cover, bring to a boil, and cook until spuds are fork tender.
2. Drain the potatoes and rinse with cold water, reserving some of the cooking liquid. Add them to blender or food processor. If you’re using a blender, like I did, mashing the potatoes before hand might help the motor run a little easier. Blend them up and taste the puree—add salt to your desire!
3. Add garlic, tahini, lemon juice, and paprika, blending again until smooth. If texture is too thick and your blender is struggling, add a few tablespoons of cooking liquid or water to help.
4. With the motor running, stream in the olive oil until desired texture is achieved. scoop out and top with extra paprika, olive oil, and whatever else you want!