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Food for Thought: Deviled New Potatoes

By Courtesy of Boston University


As spring approaches, light dishes and appetizers like this creative take on deviled eggs are great for luncheons, cocktail receptions, and graduation parties. Because the recipe doesn’t actually feature eggs, it’s vegan and also gluten-free.

1.5 cups canned garbanzo beans, drained (reserve liquid)
2 lbs. small red potatoes (approx. 12)
1/4 tsp. each of black pepper and kosher salt
1 Tbsp. dijon mustard
1/4 tsp. ground cumin
1/4 tsp. onion powder
1/4 tsp. paprika (additional for garnish)
1/4 tsp. ground turmeric
3 Tbsp. lemon juice
2 cloves minced garlic

1. Preheat oven to 400 degrees Fahrenheit.
2. Scrub potatoes and slice in half.
3. Lay potatoes 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, and pulse until thoroughly mixed.
6. Add bean liquid, 1 Tbsp. at a time, until desired consistency to create the hummus.
7. Add more lemon juice and/or mustard to taste, as well as salt and pepper to taste.
8. Once potatoes are finished baking, allow to cool, and carefully scoop out the middle of each.
9. Using a pastry bag (or a Ziploc bag), fill hollowed out potatoes with hummus mixture.
10. Garnish with paprika and serve.

Makes 24 servings.

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