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Smoky Little Devils

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Makes 24 little devils


INGREDIENTS

  • 12 small red potatoes (roughly the size of large walnuts or small clementines)
  • 1 (15-ounce) can no-salt-added chick-peas, drained and rinsed
  • 2 large cloves garlic
  • 3-1/2 to 4 tablespoons fresh lemon juice to taste
  • 1-1/2 tablespoons spicy brown mustard, or to taste
  • Freshly ground black pepper, to taste 1/4 teaspoon salt (optional; we do not use it)
  • 1 cup chopped green onions (4 to 5)
  • 2 teaspoons Dijon mustard, or to taste
  • Zest of one lemon
  • 1/2 teaspoon ground turmeric
  • Pinch of smoked paprika, for garnish
  • 1 green onion, finely sliced, for garnish
  • Baby kale leaves, for garnish (optional)

DIRECTIONS

  1. In a pot of water over high heat, steam the potatoes for about 20 minutes.
  2. While the potatoes are steaming, make the Green Onion Hummus.
  3. To make hummus, in a food processor, combine the chick-peas, garlic, lemon juice, mustard, pepper to taste, salt (if using) and 2 tablespoons water, and process until uniformly smooth.
  4. In a small bowl, stir together the hummus, 1 cup of chopped green onions (hold back the last green onion for garnish), Dijon mustard, lemon zest, and turmeric.
  5. When the potatoes have finished boiling, plunge them into cold water in a big bowl or just run cold water over them.
  6. Slice each potato in half. With the small end of a melonballer or a small spoon, scoop out a hole in the center. (Save the little scooped-out potato balls to put into a salad or just pop them into your mouth!)
  7. Fill each hole with Green Onion Hummus. Sprinkle with smoked paprika. It is easiest to take a tiny bit between your fingers and sprinkle just enough for the color to show.
  8. Garnish with green onions or, for a really fun look, use a tiny baby kale leaf as a “sail” in each little potato “boat.”

Excerpted from ‘Prevent and Reverse Heart Disease Cookbook’ by Ann and Jane Esselstyn. Publisher the Penguin Group Copy-right @2014. Available from Penguin Publishing Company