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.