We had a ton of tiny little potatoes in our CSA bag this past week ~ and with Resurrection Sunday, we were looking for a way to use them, and make something fabulous for everyone in the family… and these Smoky Little Devils were PERFECT for that.
These were a HIT :)
The best part about them is that they are relatively inexpensive to make and very filling ~ they travel well and with the Instant Pot they are a breeze to make! Potatoes only take minutes in the Instant Pot, giving you enough time to whip together the hummus as they cook.
You can use Red Potatoes too – the smaller the better! Our potatoes were SMALL and so they were perfect to put this together.
- 1 can of 15 oz No Salt Chickpeas (Drained & Rinsed)
- 2 large Cloves Garlic
- 2 Tbsp fresh Lemon Juice
- 1 1/2 Tbsp Spicy Brown Mustard
- Ground Pepper, Salt (to taste)
- 5 Green Onions
- Additional 1 1/2 - 2 Tbsp Lemon Juice (to taste)
- Ground Turmeric
- 8 small, Potatoes
- Smoked Paprika (for garnish)
- Hummus
- In the Instant Pot, place the trivet with 1 c. water.
- Place the potatoes on the trivet and push manual for 8 minutes.
- While they are cooking, in the blender, add the Chickpeas, Garlic, & Lemon Juice.
- Add black pepper, additional Lemon Juice, and Turmeric to taste - set aside.
- Remove the potatoes from the Instant Pot after releasing the steam.
- Cut the potatoes into halves, and use a melon baller to scoop out a hole in the center.
- Fill that hole with the Hummus, and garnish with Smoked Paprika and Green Onions.
Checkout more recent Instant Pot Recipes… see 10 Reasons why we invested in an Instant Pot, and find the BEST Instant Pot Accessories to have for Instant Pot Owners!