Here’s what you need:
small yellow potatoes
chickpeas- 15 oz. can
lemon juice- 1 Tbsp.
garlic powder- 1 Tbsp.
dijon mustard- 1 tsp
turmeric- 1 tsp
tahini- 2 Tbsp.
water- 2 Tbsp. (add more as needed for a creamier texture)
salt- to taste
Chop 10-15 small yellow potatoes in half, and place on a baking sheet. Sprinkle with salt, and spray with cooking oil. Bake at 400˚F/200˚C for 40 minutes, or until soft. Scoop out a small section of the potatoes to create a bowl. (You can add these to the hummus center, or simply snack on them now!)
In a food processor, combine all remaining ingredients and blend thoroughly. Add more water as needed until the mixture is smooth and creamy.
Spoon mixture into a piping bag, and fill the potato cups. Use a ridged tip on the bag for a beautiful textured effect!
Sprinkle with paprika or seasoning salt and chives.
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