Smoky Little Devils

“Hey! Are those eggs?” – That’s what my vegan friends asked me at a recent pot luck dinner. Deviled Eggs are high in calories and unhealthy fat. Be Green With Amy as you enjoy this delicious, and what I consider to be superior, version. You may also have a little fun fooling your guests.

We recently went to a Pot Luck dinner and brought these hors d’oeuvres. Luckily, we made more than we needed because, well…they were soooooo goood!

Recipe:

Makes 24
FOR THE HUMMUS:1 (15-ounce)
1 can no-salt-added chickpeas, drained and rinsed
2 large cloves garlic
2 tablespoons fresh lemon juice
1½ tablespoons spicy brown mustard,
or to taste
Freshly ground black pepper, to taste
¼ teaspoon salt substitute
1 cup chopped green onions (4 to 5)
2 teaspoons low salt Dijon mustard, or to taste
Zest of 1 lemon
1½ to 2 additional tablespoons fresh
lemon juice, to taste
½ teaspoon ground turmeric
FOR THE DEVILS

12 small red potatoes with skin on (roughly the size of large
walnuts or small clementines) (I used Yukon gold).
Pinch of smoked paprika, for garnish
1 green onion, finely sliced, for garnish
Baby kale leaves, for garnish (optional)
Green Onion Hummus

For the Hummus:
In a food processor, combine the chickpeas, garlic, lemon juice, mustard, pepper to taste, salt substitute, and 2 tablespoons water, and process until uniformly
smooth.
In a small bowl, stir together the hummus, green onions, Dijon mustard, lemon zest, additional lemon juice, and turmeric. Dollop or spread on immediately or store in an airtight container until ready to use.

For the devils:If you have an Instant Pot (IP), place steamer rack insert in IP and put enough water to come to top of steamer rack. Place potatoes on top of steamer rack. Manual 5 minutes.
Or, in a saucepan, set a steamer insert in 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.

Plunge them into cold water in a big bowl or just run cold water over them. If you have more time, you can cool them on a rack.

Slice each potato in half. With the small end of a melon-baller or a small spoon, scoop out a hole in the center. (Save the little scooped-out potato balls to put into a salad or just pop them into your mouth!)

Fill each hole with hummus. Sprinkle with smoked paprika. It is easiest to take a tiny bit between your fingers and sprinkle just enough for the color to show. Garnish with green onions or, for a really fun look, use a tiny baby kale leaf as a “sail” in each little potato “boat.”

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