Minutes Prep time: 15
Minutes Total time: 50
Servings: 15
Difficulty: easy
15 new or small potatoes, halved
2 tablespoons Earth Balance® Original Buttery Spread
1 can (15 oz each) chickpeas, drained, rinsed
1 tablespoon lemon juice
2 cloves garlic
1 tablespoon tahini (sesame seed butter)
2 teaspoons Dijon mustard
1 teaspoon ground turmeric
1 teaspoon pure maple syrup
1/4 teaspoon ground red pepper
2 tablespoons water
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 16 mg | 2% |
| Carbohydrate | 18 g | 6% |
| Cholesterol | 0 | |
| Total Fat | 2 g | 4% |
| Iron | 1 mg | 4% |
| Calories | 101 kcal | 5% |
| Sodium | 77 mg | 3% |
| Protein | 2 g | 5% |
| Saturated Fat | 1 g | 3% |
| Sugars | 1 g | 0 |
| Vitamin C | 10 mg | 16% |
Preheat oven to 400°F and line a baking sheet with parchment paper. Toss halved potatoes with Earth Balance® Original Buttery Spread and place cut side up on tray. Bake for 40 minutes, until fork-tender. Remove from oven and set aside to cool for 5 minutes. Once cooled, scoop out a small section in the middle of the potatoes, reserving the scooped-out portion for later use.
While potatoes are cooling, combine chickpeas, lemon juice, garlic, tahini, Dijon mustard, turmeric, maple syrup and cayenne pepper, in a food processor, blending until smooth. Add scooped-out potato and blend again until smooth. Add water, a little at a time, to reach desired consistency. Season, if desired with salt and pepper.
Spoon mixture into a piping bag fitted with a star tip, and pipe into the cavities in the potatoes.
Sprinkle with smoked paprika and chopped chives. Serve warm.
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