Easy Deviled Potatoes

Ingredients

• 12 small Baby Gold Potatoes
• 1 can Chickpeas, save the juice ((15oz))
• 4 Tbls Chickpea Bean Juice
• 2-3 Tbls Lemon Juice
• 2 cloves Garlic ((minced))
• 1 Tbs Dijion Mustard ((or more))
• 1/4 tsp Tumeric
• 1/4 tsp Onion Powder
• 1/4 tsp Ground Cumin
• Salt and Pepper
• Paprika for garnish

Instructions

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Scrub potatoes and slice in half

3. 3

   Lay evenly, cut side up, on a cookie sheet and bake for 40 minutes.

4. 4

   Drain the Chickpeas, reserving the juice, and rinse

5. 5

   Add Chickpeas to blender along with garlic, lemon juice, mustard, and spices.

6. 6

   Pulse until thoroughly mixed

7. 7

   Add Bean Juice - 1 Tbls at a time - until desired consistency

8. 8

   Add more lemon juice and/or mustard to taste

9. 9

   Salt and pepper to taste

10. 10

    Once potatoes are finished baking, allow to cool, and then carefully scoop out middles.

11. 11

    Save the potato middles, or eat them, or add them to your hummus

12. 12

    More juice may be needed if you add potatoes to hummus

13. 13

    Using a pastry bag, (or zip lock baggy), fill hollowed out potatoes with hummus.

14. 14

    Garnish with paprika and serve.