My best friend from high school has 3 adorable children who seem to be allergic to pretty much everything! She spends an incredible amount of time trying to come up with dinner ideas that are both nutritious and delicious, without using any of the myriad ingredients that could send her sprinting for the epi-pen. This is a recipe that I came up with especially for her. It's a version of the classic deviled egg but contains no gluten, no dairy and no eggs! The key is to add some classic deviled egg ingredients to the hummus, like dijon mustard and smoked paprika. My friend says this is now the single most requested food from her kids. And it's so easy to make, she can whip some up any time.
Guilt Free Devilled "Eggs"
- 1 pound Idaho Fingerling Potatoes
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 15.05 ounces (1 can) chickpeas
- 2 large cloves of garlic
- 1 medium shallot
- 4 tablespoons dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon smoked paprika + 1/4 teaspoon more for garnish
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
Pre-heat oven to 400 degrees.
Cut potatoes in half, lengthwise and put in a medium sized bowl. Toss potatoes with olive oil, salt and pepper.
Bake potatoes 15 minutes, then allow to cool to room temperature.
While potatoes are cooling, add all the remaining ingredients to a food processor and process until completely blended and smooth.
Using a very small spoon, scoop about 1/2 the flesh from the potatoes and reserve it for another use.
Fill the holes in the potatoes with the hummus and sprinkle the remaining paprika over the top.