Vegan Deviled Potatoes

Vegan Deviled Potatoes

  • 6 small baby gold potatoes
  • 8 oz. chickpeas
  • 2 Tbsp chickpea bean juice
  • 2 Tbsp lemon juice
  • 2 cloves garlic (minced)
  • 3/4 Tbsp Dijon mustard
  • 1/6 tsp turmeric
  • 1/6 tsp onion powder
  • 1/6 tsp ground cumin
  • Salt and freshly ground pepper to taste
  • Pinch of paprika for garnish
  1. Preheat oven to 400 F.
  2. Slice potatoes in half lengthwise.
  3. On a cookie sheet, lay potatoes cut side up.
  4. Bake for 37-40 minutes.
  5. While potatoes are baking you can make filling.
  6. Drain chickpeas and save juice.
  7. Rinse chickpeas.
  8. In a food processor, add chickpeas, garlic, lemon juice, mustard and spices.
  9. Pulse to combine well.
  10. Add chickpea juice slowly until desired consistency.
  11. Add more lemon juice and mustard if necessary.
  12. Add salt and pepper to taste.
  13. When potatoes are done, remove from oven to cool.
  14. When you can handle the potatoes, scoop out the potatoes and save the flesh.
  15. Add 2 Tbsp of scooped out potato to food processor.
  16. Pulse until well combined.
  17. Using a pastry bag, fill hollowed out potato skins with hummus.
  18. Garnish with paprika.
  19. Serve cool.