Growing up in the midwest, I was never a huge egg fan.
I know, I know – I was the strange one. Hard boiled, fried, poached, whatever……just not my thing.
Oh I could eat scrambled ok as long as there was lots of veggies and tabasco – or wrapped up in a tortilla, drenched in New Mexico Chile…..but that’s really about it.
And Deviled Eggs? I liked the mustard part ok I guess, because all I tasted was……well…..mustard.
But I know a lot of people absolutely love the darn things. So I thought if I could replace that nasty egg part – with something else that was small and round….and healthy……
And then I saw a bag of cute little Baby Gold Potatoes at the grocery store………
Deviled Potatoes? Hmmmm, time to experiment!
Easy Deviled Potatoes
The concept is pretty simple.
What we’re going to do is bake some small potatoes, scoop out the middle, and fill them with homemade hummus.
Bake, scoop, fill, eat. YUM!
Well let me tell you this was last night, and I must say they were pretty darn delish. In fact, between my wife and daughter circling around the kitchen like vultures, it was all I could do to steal a few for a picture.
Parchment paper makes cleanup a breeze, and my grandson’s little baby spoon made the perfect scooper. Of course if you have one of those fancy mellon baller gizmos – yeah that will work too.
As you’re scooping the potatoes, you can either snack on the center parts (like I did) or you can add them to the blender for your hummus.
I know – potatoes typically don’t go into hummus – but why not?
Potato Hummus?
Maybe I just invented a new thing…..move over Guy Fieri, here comes then next Food Network Star….
Once the filling is done, I looked high and low for one of my wife’s pastry bags to make the filling part easier – nope wasn’t going to happen.
So I used a zip lock baggy instead. Just cut off a corner and you have an instant pastry bag.
Don’t laugh – it worked.
Overall, it was a fun little recipe to make, and I hope you all enjoy it. They make the perfect finger-food appetizer for parties, potlucks, holidays, etc. and the best part?
Not only do they taste GREAT, they are also super healthy and absolutely 100% fat-free.
Enjoy.
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 20-30 Appetizers
- 10-15 small baby potatoes
- 15oz can Chickpeas (with reserved juice)
- 4 Tbls Reserved Bean Juice
- 2-3 Tbls Lemon Juice
- 2 large Garlic Cloves
- 1 Tbs Dijion Mustard (or more depending on your taste)
- ¼ tsp Tumeric
- ¼ tsp Onion Powder
- ¼ 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.
