Ingredients

The following ingredients have 4 Servings
  • 12 small Baby Gold Potatoes
  • 1 can Chickpeas, save the juice ((15oz))
  • 4 Tbls Chickpea Bean Juice
  • 2-3 Tbls Lemon Juice
  • 2 cloves Garlic ((minced))
  • 1 Tbs Dijion Mustard ((or more))
  • 1/4 tsp Tumeric
  • 1/4 tsp Onion Powder
  • 1/4 tsp Ground Cumin
  • Salt and Pepper
  • Paprika for garnish

Instruction

  • 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.