Potatommus (Potato Hummus)

If you’re looking for a light alternative to traditional hummus or can’t digest chickpeas, this potatommus is great way as the flavour and texture is so similar to regular hummus. This legume-free hummus comes together in just half an hour and is made with Yukon Gold potatoes the swedish way. Alongside a platter of vibrant crudités or tortilla chips, this super-smooth potatommus is sure to be a hit at your next brunch.

Serves: 2-3


500 g yukon gold potatoes
2 tbsp extra virgin olive oil
1/2 lemon juice
2 garlic cloves minced
3 tbsp tahini
1 tsp pink himalayan salt

For Serving

Tortilla chips to serve
1 tbsp hot red pepper paste
1 tbsp extra virgin olive oil + more as needed
A handful fresh parsley
A handful spring onions


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.Meanwhile, peel and chop the potatoes.

2. One the water is boiling, cook potatoes for 10-12 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.

3. Add salt and the garlic and pulse a few times. Then add the tahini, lemon juice and process until very smooth. With the processor running, add the olive oil in a steady stream and continue to blend until well combined.

4. Transfer to a bowl. Using a small spoon, spread the hot pepper paste on the potatommus. Drizzle with olive oil and sprinkle with parsley and green onion. Serve at room temperature with fresh vegetables or tortilla chips.