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| Deviled Potatoes |
Potatoes
18 very small gold, white or red potatoes (approx. 2 1/2 pounds)
In a large pot, boil or steam the potatoes until fork tender, about 20 to 30 minutes, or bake the potatoes on baking sheets in a 375 degree oven until tender, about an hour.
Cut the cooked potatoes in half lengthwise, and allow them to cool. Create potato "boats" with a small spoon, scooping out the middle of each potato, leaving about 1/2 inch margin around the edges. Refrigerate the scooped out potato portions for another use such as in soups or for snacks.
Hummus
1 (15-oz) can of chickpeas, drained or 1 3/4 cup of home-cooked garbanzos
2 cloves of garlic, pressed
2 teaspoons lemon zest, minced
2 Tablespoons lemon juice
2 Tablespoons mustard (Dijon or spicy brown or yellow)
2 Tablespoons tahini
2 Tablespoons water
1/2 teaspoon ground turmeric
1/2 teaspoon of salt-free seasoning (optional)
3 green onions, chopped - white and green parts (about 1/2 cup)
Garnish: Paprika, parsley or sliced green onions
Place all of the hummus ingredients in a food processor except green onions and process until smooth. Stir in the chopped green onions. Taste the hummus and add a small amount of additional mustard and/or lemon juice if desired. If necessary, thin the hummus with a small amount of water. Fill the potatoes with hummus. Any leftover hummus can be used as a dip for veggies. Garnish the deviled potatoes with paprika, parsley or sliced green onion. Serve cold or at room temperature.
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| Deviled Potatoes |
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