Smoky Little Devils
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
- In a pot of water over high heat, steam the potatoes for about 20 minutes.
- While the potatoes are steaming, make the Green Onion Hummus.
- 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.
- 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.
- When the potatoes have finished boiling, plunge them into cold water in a big bowl or just run cold water over them.
- 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!)
- 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.
- 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