Chef:  Chuck Underwood; Brand New Vegan
Makes:  20-30 Appetizers
Prep Time:  10 minutes
Cook Time:  40 minutes
Total Time:  50 minutes

INGREDIENTS

  • 10-15 small baby potatoes
  • 15 oz can chickpeas (with reserved juice)
  • 4 T reserved bean juice
  • 2-3 T Lemon Juice
  • 2 lg Garlic Cloves
  • 1 T Dijion Mustard (or more depending on your taste)
  • ¼ t turmeric
  • ¼ t onion powder
  • ¼ t ground cumin
  • Salt and Pepper
  • Paprika for garnish

DIRECTIONS

  1. Preheat oven to 400 degrees.
  2. Scrub potatoes and slice in half.
  3. Lay evenly, cut side up, on a cookie sheet and bake for 40 minutes.
  4. Drain the chickpeas, reserving the juice, and rinse.
  5. Add chickpeas to blender along with garlic, lemon juice, mustard and spices.
  6. Pulse until thoroughly mixed.
  7. Add bean juice – 1 T at a time- until desired consistency.
  8. Add more lemon juice and/or mustard to taste.
  9. Salt and pepper to taste.
  10. Once potatoes are finished baking, allow to cool, and then carefully scoop out the middles.
  11. Save the potato middles, or eat them, or add them to your hummus.
  12. More juice may be needed if you add potatoes to hummus.
  13. Using a pastry bag, (ZipLock bag), fill hollowed out potatoes with hummus.
  14. Garnish with paprika and serve.

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"!  Connect Chuck Underwood at: 
https://twitter.com/brandnewvegan/
https://www.pinterest.com/brandnewvegan/
https://www.instagram.com/brandnewvegan/

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