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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
- 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
- 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.
- 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.
- 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.
- 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!)
- 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 (12)
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.
What is the best way to cook the potatoes for those of us who don’t have a steamer insert?
Will these hold up preparing a couple of days in advance?
do you eat these hot or cold?
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
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!
Ooh, I like that idea. Very festive. Now to wait 11 months!
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.
Really easy to make and so delicious!
So good, all the omni’s requested the recipe!!
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. 🙂
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.