Easy Deviled Potatoes

• Vegan
• Gluten free

• Produce

  • 10 Baby potatoes, small
  • 1 15oz can Chickpeas
  • 2 Garlic cloves, large
  • 1/4 tsp Onion powder
  • 4 tbsp Reserved bean, Juice

• Condiments

  • 1 tbsp Dijion mustard
  • 2 tbsp Lemon juice

• Baking & Spices

  • 1 Paprika
  • 1 Salt and pepper
  • 1/4 tsp Tumeric

• Nuts & Seeds

  • 1/4 tsp Cumin, ground

Found on brandnewvegan.com

Description

Ingredients

• 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

Directions

• 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.

Nutrition