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Vegan Deviled Potatoes



  • 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.
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