Vegan Deviled Potato Bites


15 small potatoes, halved

2 Tbsp Earth Balance Original Buttery Spread

1 Can (15oz) chickpeas, drained and rinsed

1 Tbsp lemon juice

2 cloves garlic

1 Tbsp tahini (sesame seed butter)

2 tsp Dijon Mustard

1 tsp ground turmeric

1 tsp pure maple syrup

1/4 tsp ground red pepper

2 Tbsp water


Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

Toss halved potatoes with Earth Balance Original Buttery Spread and place cut side up on tray.

Bake for 40 minutes, until fork-tender. Remove from oven and set aside to cool for 5 minutes.

Once cooled, scoop out a small section in the middle of the potatoes, reserving the scooped out portion for later use.

While potatoes are cooling, combine chickpeas, lemon juice, garlic, tahini, dijon mustard, turmeric, maple syrup and cayenne pepper in a food processor, blending until smooth. Add scooped out potato and blend again until smooth. Add water a little at a time to reach desired consistency. Season if desired with salt & pepper.

Spoon mixture into a piping bag fitted with a star tip and pipe into the cavities in the potatoes.

Sprinkle with smoked paprika and chopped chives.

Serve warm.


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