Vegan Deviled Potatoes

Use organic ingredients whenever possible.

  • Author:
  • Yield: Serves 12 1x


6 small baby gold potatoes

8 oz. chickpeas

2 Tbsp chickpea bean juice

2 Tbsp lemon juice

2 cloves garlic, minced

3/4 Tbsp Dijon mustard

1/6 tsp turmeric

1/6 tsp onion powder

1/6 tsp ground cumin

Salt and freshly ground pepper to taste

Pinch of paprika for garnish


  • Preheat oven to 400 F.
  • Slice potatoes in half lengthwise.
  • On a cookie sheet, lay potatoes cut side up.
  • Bake for 37-40 minutes.
  • While potatoes are baking you can make filling.
  • Drain chickpeas and save juice.
  • Rinse chickpeas.
  • In a food processor, add chickpeas, garlic, lemon juice, mustard and spices.
  • Pulse to combine well.
  • Add chickpea juice slowly until desired consistency.
  • Add more lemon juice and mustard if necessary.
  • Add salt and pepper to taste.
  • When potatoes are done, remove from oven to cool.
  • When you can handle the potatoes, scoop out the potatoes and save the flesh.
  • Add 2 Tbsp of scooped out potato to food processor.
  • Pulse until well combined.
  • Using a pastry bag, fill hollowed out potato skins with hummus.
  • Garnish with paprika.
  • Serve cool.
Vegan Deviled Potatoes