- 12 small red potatoes
- 1⅓ cups green onion hummus
- 1 green onion, finely sliced, for garnish
- Pinch of smoked paprika, for garnish
- Baby kale leaves, for garnish
Steam the potatoes in a pot of water over high heat for about 20 minutes. Plunge them into cold water in a big bowl, or run cold water over them. Slice each potato in half. Scoop out a hole in the center with the small end of a melon baller or a small spoon. Save the little scooped-out potato balls to put into a salad. Fill each hole with green onion hummus. Sprinkle with smoked paprika. Garnish with green onions. Place a tiny baby kale leaf as a sail in each little potato boat.
Makes 1¼ cups
- 1 15-ounce can no-salt-added chickpeas, drained and rinsed
- 2 large cloves of garlic
- 2 tablespoons fresh lemon juice
- 1½ tablespoons spicy brown mustard, or to taste
- Freshly ground black pepper to taste
- ¼ teaspoon salt, optional
- 2 tablespoons water
In a food processor, combine the chickpeas, garlic, lemon juice, mustard, pepper to taste, salt (if using) and 2 tablespoons water. Process until uniformly smooth. Serve immediately, or refrigerate until ready to use.
Green Onion Hummus
Makes 1⅓ cups
- 1 cup hummus with no added oil or tahini
- 1 cup chopped green onions (4–5 green onions)
- 2 teaspoons Dijon mustard
- 1½ tablespoons lemon juice
- 1 lemon, juice and zest
- ¼ teaspoon turmeric
In a small bowl, mix together the hummus, green onions, Dijon mustard, lemon juice, lemon zest, and turmeric. Use immediately.