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Deviled Potato Bites



for 10 bites

  • 10 small yellow potatoes
  • 15 oz chickpeas(425 g), 1 can
  • 1 tablespoon lemon juice
  • 1 tablespoon garlic powder
  • 1 teaspoon dijon mustard
  • 1 teaspoon turmeric
  • 2 tablespoons tahini sauce
  • 2 tablespoons water, add more as needed for creamier texture
  • salt, to taste
  • pepper, to taste
  • paprika, to taste


  1. Chop 10-15 small yellow potatoes in half, and place on a baking sheet.
  2. Sprinkle with salt, and spray with cooking oil.
  3. Bake at 400˚F (200˚C) for 40 minutes, or until soft.
  4. 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!)
  5. In a food processor, combine all remaining ingredients.
  6. Blend thoroughly. Add more water as needed until the mixture is smooth and creamy.
  7. Spoon mixture into a piping bag, and fill the potato cups. Use a ridged tip on the bag for a beautiful textured effect!
  8. Sprinkle with paprika or seasoning salt and chives.
  9. Enjoy!


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