Recipe for the Holidays

Recipe and article courtesy of

Here is a tasty appetizer idea from Ann and Jane Esselstyn. Give these Smoky Little Devils a try this holiday season!

12 small red potatoes (roughly the size of large walnuts or small clementines)
Pinch of smoked paprika, for garnish
1 green onion, finely sliced, for garnish
Baby kale leaves, for garnish (optional)

Hummus Filling:
1 (15-ounce) can no-salt chickpeas, drained and rinsed
2 large cloves garlic
2 tablespoons fresh lemon juice
1½ tablespoons brown mustard, or to taste
Freshly ground black pepper

1. Set a steamer insert in a saucepan and add about 2 inches of water. Bring to a boil over high heat; then place the potatoes in the steamer basket and steam for about 20 minutes. Plunge them into cold water in a big bowl or just run cold water over them.

2. In a food processor, combine the chickpeas, garlic, lemon, mustard, pepper, and 2 Tablespoons water. Process until uniformly smooth.

3. Slice each potato in half. With the small end of a melon-baller or a small spoon, scoop out a hole in the center. (Save the little scooped-out potato balls to put into a salad or just pop them into your mouth!)

4. Fill each hole with hummus. Sprinkle with smoked paprika. It is easiest to take a tiny bit between your fingers and sprinkle just enough for the color to show.

5. Garnish with green onions or, for a really fun look, use a tinybaby kale leaf as a “sail” in each little potato “boat.”

Recipe from: The Prevent and Reverse Heart Disease Cookbook

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