Easy Deviled Potatoes

Easy Deviled Potatoes Recipe

By Brand New Vegan


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


1Preheat oven to 400 degrees F.

2Scrub potatoes and slice in half

3Lay evenly, cut side up, on a cookie sheet and bake for 40 minutes.

4Drain the Chickpeas, reserving the juice, and rinse

5Add Chickpeas to blender along with garlic, lemon juice, mustard, and spices.

6Pulse until thoroughly mixed

7Add Bean Juice - 1 Tbls at a time - until desired consistency

8Add more lemon juice and/or mustard to taste

9Salt and pepper to taste

10Once potatoes are finished baking, allow to cool, and then carefully scoop out middles.

11Save the potato middles, or eat them, or add them to your hummus

12More juice may be needed if you add potatoes to hummus

13Using a pastry bag, (or zip lock baggy), fill hollowed out potatoes with hummus.

14Garnish with paprika and serve.

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