Healthy Vegan Deviled Potatoes
These healthy vegan deviled potatoes taste just like deviled eggs, but in a soft, creamy, buttery potato! A perfect recipe for Easter time.
Equipment
- 1 Food processor or high speed blender If using a blender make sure it's high speed, such as a vitamix. You still may have to stop it a couple times and mix it around.
- 1 Piping bag or ziplock bag
Ingredients
FOR THE HUMMUS
- 1 15oz can Chickpeas drained and rinsed
- 2 Large Cloves Garlic
- 2 Tablespoons Fresh Lemon Juice (Or juice from 1 lemon)
- 1½ Tablespoons Dijon Mustard or to taste
- ¼ Teaspoon Ground Black Pepper to taste (Also helps to better absorb the Turmeric)
- ¼ Teaspoon Salt to taste
- 1 Cup Chopped Green Onions 4 to 5
- ½ Teaspoon Ground Turmeric
FOR THE DEVILS
- 1 Bag bag of small potatoes, roughly about 12. (I usually buy an extra bag, often there's leftover hummus with this recipe.) Could be yellow, russet, or red! (roughly the size of small clementine's)
FOR GARNISHING (Optional)
- 1 Pinch Smoked Paprika
- 1 Green Onion or Chives Finely Sliced
- Fresh Chopped Parsley
- 1 Pinch Kala Namak (Black Salt) For "egg" taste
Instructions
- Steam your baby potatoes. Once soft enough for a fork to easily glide through, cut them in half, then scoop out a small ball with a spoon or melon baller.
- While steaming your potatoes, you can start the hummus by adding all hummus ingredients (except chopped green onion)to a blender or food processor and blending until smooth. Add a couple tablespoons of water if you need to but be careful, you don’t want watery hummus! Be patient and stop the blender/food processor to stir a few times.
- Once hummus is smooth, mix in your chopped green onion.
- In a piping bag or small zip lock bag with the corner cut out, fill your hummus, then use the bag to squeeze right onto where you scooped your hole.
- Garnish with smoked paprika, chives, parsley, kala namak, salt and pepper, or whatever you desire!
Notes
1.) I always buy an extra bag of small potatoes when making this recipe as there always seems to be lots of leftover hummus. Be prepared to share!
2.) I have found that most types of common baby potatoes (red, yellow, russet) all taste very good with this recipe. I usually get whatever is on sale or available.
3.) Before you take your hummus out of your blender, taste it. Adjust seasonings the way you prefer.