Smokey Little Devils

Serves 24

  • 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.

Hummus

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.