1 can chickpeas, drained and rinsed

1 tbsp. garlic, minced

3 tbsp. dijon mustard

2 tbsp. turmeric

2 tbsp. apple cider vinegar

15 small red potatoes

smoked paprika, garnish

chives, sliced, garnish


1. Blend together filling ingredients. Should be a little more creamy than regular hummus. Add water to find the right consistency.

2. Boil potatoes until soft enough to scoop out center. Do not overcook.

3. Once soft, cut in half and scoop out a little of the inside potato.

4. Place hummus in a pastry bag (or a big plastic sandwich bag), cut a small corner end off. Squeeze hummus filling on the center of the potato bites. Garnish with paprika and green onions. Keep refrigerated.

Kayla Jacob

Personal Chef

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