Easy Deviled Potatoes

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Easy Deviled Potatoes

Easy Deviled Potatoes

Easy Deviled Potatoes


12 small Baby Gold Potatoes

1 can Chickpeas, save the juice (15oz)

4 Tbls Chickpea Bean Juice

2-3 Tbls Lemon Juice

2 cloves Garlic (minced)

1 Tbs Dijion Mustard (or more)

1/4 tsp Tumeric

1/4 tsp Onion Powder

1/4 tsp Ground Cumin

Salt and Pepper

Paprika for garnish


Preheat oven to 400 degrees F.

Scrub potatoes and slice in half

Lay evenly, cut side up, on a cookie sheet and bake for 40 minutes.

Drain the Chickpeas, reserving the juice, and rinse

Add Chickpeas to blender along with garlic, lemon juice, mustard, and spices.

Pulse until thoroughly mixed

Add Bean Juice - 1 Tbls at a time - until desired consistency

Add more lemon juice and/or mustard to taste

Salt and pepper to taste

Once potatoes are finished baking, allow to cool, and then carefully scoop out middles.

Save the potato middles, or eat them, or add them to your hummus

More juice may be needed if you add potatoes to hummus

Using a pastry bag, (or zip lock baggy), fill hollowed out potatoes with hummus.

Garnish with paprika and serve.



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