Ingredients
10
10 servings
- •10 small yellow potatoes
- •15 oz chickpeas, 1 can
- •1 tablespoon lemon juice
- •1 tablespoon garlic powder
- •1 teaspoon dijon mustard
- •1 teaspoon turmeric
- •2 tablespoons tahini sauce
- •2 tablespoons water, add more as needed for creamier texture
- •salt, to taste
- •pepper, to taste
- •paprika, to taste
Instructions
- Chop 10-15 small yellow potatoes in half, and place on a baking sheet.
- Sprinkle with salt, and spray with cooking oil.
- Bake at 400˚F (200˚C) for 40 minutes, or until soft.
- Scoop out a small section of the potatoes to create a bowl. (You can add these to the hummus center, or simply snack on them now!)
- In a food processor, combine all remaining ingredients.
- Blend thoroughly. Add more water as needed until the mixture is smooth and creamy.
- Spoon mixture into a piping bag, and fill the potato cups. Use a ridged tip on the bag for a beautiful textured effect!
- Sprinkle with paprika or seasoning salt and chives.
- Enjoy!
Nutritional Facts
Per 10 servings
- Calories: 201
- Carbohydrate: 39g
- Fat: 2g
- Fiber: 6g
- Protein: 6g
- Sugar: 3g
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