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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!

From The Prevent and Reverse Heart Disease Cookbook

Ingredients

For the hummus:
  • 1 (15-ounce) can no-salt-added chickpeas, drained and rinsed
  • 2 large cloves garlic
  • 2 tablespoons fresh lemon juice
  • 1½ tablespoons spicy brown mustard, or to taste
  • Freshly ground black pepper, to taste
  • ¼ teaspoon salt (optional; we do not use it)
  • 1 cup chopped green onions (4 to 5)
  • 2 teaspoons Dijon mustard, or to taste
  • Zest of 1 lemon
  • 1½ to 2 additional tablespoons fresh lemon juice, to taste
  • ½ 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

Instructions

  1. To make 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.
  2. 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.
  3. To make the Smoky Devils, set a steamer insert in a saucepan and add about 2 inches of water. Bring to a boil over high heat; then place the potatoes in the steamer basket and steam for about 20 minutes. Plunge them into cold water in a big bowl or just run cold water over them.
  4. 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 or just pop them into your mouth!)
  5. 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 “sail” in each little potato “boat.”
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Comments (20)

(4.88 from 8 votes)
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Jill4 days ago
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You have pictured Yukon gold potatoes but in your recipe directions, you talk about red potatoes. Which is correct?

Angye3 weeks ago
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These tasted very good, but I found the prep time was comparable to making deviled eggs (not the 20-minutes stated in the recipe description). Steaming the potatoes in a smart pot/pressure cooker might cut down on the prep time/effort. If I’d had a melon baller, that would probably help too (spoon was tedious).

Fran2 months ago
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These were delicious and a big hit at a recent party where I was the only vegan! I added a pinch of Kala Namuk as someone else suggested and I used organic hummus from Trader Joe’s because I was in a time crunch. I steamed my potatoes in my Instant Pot for 20 minutes. I will definitely make these again!

Martine Tomczyk5 months ago
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When you need finger food for a group meeting, this works well. I added chopped fresh dill which really took it to the next level. Thanks!

Christina6 months ago
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Better than regular deviled eggs! I added chopped sweet pickles. These smoky devils are a treasure.

Sean6 months ago
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Pickles saved my life 🙂

Melanie Price11 months ago
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Perfect timing I found the last bag of organic red potatoes at the store today,so I decided to make this one for lunch. I was quite surprised at how good they turned out posing like a deviled egg 🙂 but I love Chickpea scrambled so really not a huge surprise. & Yes these would be perfect for a bring a side dish for everyone to enjoy. I actually ate quite a few of these just myself. 🙂 Thanks for the recipe.

Jennifer12 months ago
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What is the best way to cook the potatoes for those of us who don’t have a steamer insert?

Lynne7 months ago
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Just simmer gently. Or you can put them in cold water, bring up to boil then turn off heat and leave the sitting in the hot water for 20 mins or until tender.

Dianne1 year ago
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Will these hold up preparing a couple of days in advance?

Judee1 year ago
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do you eat these hot or cold?

Forks Over Knives1 year ago
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Hi Judy! We think it would be tasty both ways, but we designed the recipe to be eaten cold since it’s a fun plant-based replacement for deviled eggs

Nikol1 year ago
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If you make these for a Christmas party, sprinkle half of them with paprika as the recipe calls for and the other half with dill instead of the paprika. The dill is tasty and having the red and green alternate is quite festive!

Nada11 months ago
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Ooh, I like that idea. Very festive. Now to wait 11 months!

Julie D1 year ago
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Hi, I can’t wait to make these. They look really delicious. My only request… Please please please can you include nutrition information and serving size for those few of us who are watching our calories. Thank you.

Susan8 months ago
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When it’s not provided, it’s very easy to find the information yourself. There are several free online recipe calculators. FWIW I recall that a comparison study of some sort decided that the one on Rachel Ray’s website was the best.

Julie1 year ago
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Really easy to make and so delicious!

Barb W.1 year ago
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So good, all the omni’s requested the recipe!!

Cheryl1 year ago
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I’ve made these 3 times. The most simple, delicious appetizer. Even if you don’t have potatoes, the hummus is divine as a dip for vegetables and crackers. Highly recommend trying. 🙂

Jenny1 year ago
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These are my go-to when I want to impress at a gathering. Omnis love them and so do I! I like to add kala namak for an eggy taste, pickle juice and Coleman’s mustard.

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Smoky Little Devils

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A headshot of Jane and Ann Esselstyn
about the author

Ann Esselstyn and Jane Esselstyn, RN

Ann and Jane Esselstyn are a mother-daughter team with decades of experience developing delicious, healthful dishes both for their family and for Dr. Esselstyn’s many grateful patients. Ann Crile Esselstyn developed the recipes for The New York Times best-selling book Prevent and Reverse Heart Disease and is co-author of The Prevent & Reverse Heart Disease Cookbook. A mother of four, Ann is currently focused on counseling heart patients to prepare and enjoy plant-based, oil-free foods. Jane Esselstyn, RN is a wellness instructor and a plant-strong presenter and cook, as well as a married mother of three, who has been eating this way for more than 25 years. Jane developed recipes for My Beef with Meat and is co-author with Ann of The Prevent & Reverse Heart Disease Cookbook. Follow them on Instagram.
Photo by Donna Ruhlman.

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