deviled potatoes

By andreajayros

Ingredients

• 15 small Salad Potatoes, halved
• 2 teaspoons Vegetable Oil
• Salt, to taste
• 1 14oz can Chickpeas, drained
• 1 tablespoon Lemon Juice
• 1 1/2 teaspoons Minced Garlic
• 1 teaspoon Dijon Mustard
• 1 teaspoon Turmeric
• 1 teaspoon Maple Syrup
• 1/4 teaspoon Cayenne Pepper
• 1 1/2 tablespoons Tahini
• 3 tablespoons Water
• Salt/Pepper, to taste
• Smoked Paprika
• Chives

Details

Servings 4
Preparation time 60mins
Cooking time 100mins
Adapted from crazyvegankitchen.com

Preparation

Step 1

Instructions
Preheat oven to 200 degrees Celsius. Place halved Potatoes on a baking sheet. Sprinkle with vegetable oil and salt, and toss to coat. Arrange Potatoes cut side up and roast at for 40 minutes, or until soft.
Let potatoes cool for 5 minutes and then scoop out a small section in the middle of the Potatoes to create a cavity. Save scooped out Potato to add into Hummus.
In a food processor, combine all the ingredients for the Hummus, including the reserved scooped out Potato and blend till smooth and creamy.
Spoon mixture into a piping bag fitted with a star tip, and pipe into the cavities in the Potatoes.
Sprinkle with Smoked Paprika and chopped Chives. Serve warm.