Side Dishes
Tiny steamed potatoes filled with green onion hummus and garnished with smoked paprika.
Serves
24 Little Devils
Prep time
See recipe
Cook time
See recipe
Ingredients
- 12 small red potatoes, roughly the size of large walnuts or small clementines
- 1 15 oz can no-salt-added chickpeas, drained and rinsed
- 2 large cloves garlic
- 3½–4 tablespoons fresh lemon juice, to taste
- 1½ tablespoons spicy brown mustard, or to taste
- Freshly ground black pepper, to taste
- ¼ teaspoon salt (optional)
- 1 cup chopped green onions (4–5)
- 2 teaspoons Dijon mustard, or to taste
- Zest of 1 lemon
- ½ teaspoon ground turmeric
- Pinch smoked paprika, for garnish
- 1 green onion, finely sliced, for garnish
- Baby kale leaves, for garnish (optional)
Instructions
- Set a steamer insert in a saucepan and add about 2 inches of water. Bring to a boil over high heat, then place the potatoes in the steamer basket and steam for about 20 minutes.
- To make the hummus, combine the chickpeas, garlic, lemon juice, spicy brown mustard, pepper, salt if using, and 2 tablespoons water in a food processor and process until smooth.
- In a small bowl, stir together the hummus, 1 cup chopped green onions, Dijon mustard, lemon zest, and turmeric.
- Cool the cooked potatoes under cold water and slice each in half. Scoop a small hole in each center and fill with the green onion hummus.
- Sprinkle with smoked paprika and garnish with sliced green onion or a baby kale leaf.
Source: NuSci legacy recipe archive. External reference: Ann Crile Esselstyn, Jane Esselstyn