0.5canchickpeas1/2 of a 15-oz can, drained and rinsed
1clovegarlic
0.125tspred chilecrushed red chile pepper
1pinchsea salt(optional) to taste
Instructions
Scrub the potatoes and cut in half.
Steam the potatoes in a steamer insert over boiling water. Cover, until tender when pierced with a fork (about 10 to 15 minutes). Remove from heat and transfer into a bowl with cold water to let them cool.
Scoop out the middle of the potatoes with a teaspoon or melon baller. Save scooped-out flesh for the filling (put in the food processor) and set the remainder of the potatoes aside.
Add the other ingredients to the food processor. Use a food processor to get the correct consistency. When using a blender, you will need to add to much liquid to blend everything.
Puree until a smooth paste forms.
Fill the potato skins with the chickpea/potato mixture.
Serve immediately or chilled. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
There are so many different ways to make this recipe and I have been changing it over the years. The one that is currently my favorite uses the following ingredients.
1 can of chickpeas (drained and rinsed)
1 cup of green onions
2 cloves of garlic
juice and zest of 1 lemon
1 tbsp of spicy brown mustard
2 tsp Dijon mustard
½ tsp ground turmeric
freshly ground black pepper
Combine everything in the food processor and process until uniformly smooth. Use some smoked paprika and chives as decoration.