Smoky Little Devils (WFPBNOGF)
Prep Notes
These tiny stuffed potatoes are absolutely beautiful, and, oh so delicious as hors d'oeuvres or the center part of a meal. Be sure the potatoes are tiny. And remember to hold back! Don't eat them all before your guests arrive! Also, if you take them to a potluck, be sure to hang a sign on them: "These are potatoes, not eggs!" or folks will think they are your typical deviled eggs.
Yields
Makes 24
Ingredients
For the Hummus:
1 (15-ounce) can no-salt-added chickpeas, drained and rinsed
2 large cloves garlic
2 tablespoons fresh lemon juice
1-1/2 tablespoons spicy brown mustard, or to taste
Freshly ground black pepper, to taste
1/4 teaspoon salt (optional)
1 cup chopped green onions (4 to 5)
2 teaspoons Dijon mustard, or to taste
Zest of 1 lemon
1-1/2 to 2 additional tablespoons fresh lemon juice, to taste
1/2 teaspoon ground turmeric
For the Devils:
12 small red potatoes (roughly the size of large walnuts or small clementines)
Pinch of smoked paprika, for garnish
1 green onion, finely sliced, for garnish
Baby kale leaves, for garnish (optional)
Green Onion Hummus
Directions
For the hummus:
In a food processor, combine the chickpeas, garlic, lemon juice, mustard, pepper to taste, salt (if using), and 2 tablespoons water, and process until uniformly smooth.
In a small bowl, stir together the hummus, green onions, Dijon mustard, lemon zest, additional lemon juice, and turmeric. Dollop or spread on immediately or store in an airtight container until ready to use.
For the Devils:
Set the potatoes in a saucepan covering with just enough water to cover the potatoes. Bring water to a boil over high heat; then boil the potatoes on a gentle boil for about 20 minutes. Plunge them into cold water in a big bowl or just run cold water over them.
Slice each potato in half. With the small end of a melon-baller or a small spoon, scoop out a hole in the center. (Save the little scooped-out potato balls to put into a salad, into your next batch of homemade soup, o just pop them into your mouth as a snack!)
Fill each hole with hummus. Sprinkle with smoked paprika. It is easiest to take a tiny bit between your fingers and sprinkle just enough for the color to show. Garnish with green onions, or for a really fun look, use a tiny baby kale leaf as a "sal" in each little potato "boat."
Notes
Honestly, if I'm pinched for time, I use my favorite Costco roasted red pepper hummus. Most commercial hummus ingredients lists, however, have oil, so if you are strictly compliant to the "no oil" approach to eating, use the recipe for your hummus above. Enjoy!
Credit
The Prevent and Reverse Heart Disease Cookbook