Naturally Gluten-Free Appetizers
HUMMUS STUFFED ROASTED POTATO CUPS
24 Servings
INGREDIENTS
12 small White Potatoes, halved
1 tablespoon Extra Virgin Olive Oil
1/2 teaspoon Garlic Powder
1/2 teaspoon Cumin
1/2 teaspoon Smoked Paprika
1/2 teaspoon Kosher Salt
1/4 teaspoon Chili Powder
1/4 teaspoon freshly ground Black Pepper
10 ounces (1 container) Sabra Hummus
Alfalfa Sprouts and/or thinly sliced Green Onions for garnish
INSTRUCTIONS
Preheat oven to 400 degrees.
Scoop out the middle of each potato half using a melon baller or spoon leaving a bit of flesh around the perimeter. Discard or save for another recipe (great in a breakfast hash!)
Combine all the spices in a small bowl.
Toss the potato halves with the olive oil and most of the spice mixture, reserving a small amount for later. Spread out on a baking sheet. Roast potatoes for about 25 minutes, flipping half way through until edges start to get crispy.
Spoon hummus into a zip lock bag. Snip the corner of the bag with scissors and pipe the hummus into the middle of each potato half, about 1 tablespoon per potato. Garnish with sprouts or green onion and sprinkle the leftover spice mixture on top of each potato before serving.
Toss the potato halves with the olive oil and most of the spice mixture, reserving a small amount for later. Spread out on a baking sheet. Roast potatoes for about 25 minutes, flipping half way through until edges start to get crispy.
Spoon hummus into a zip lock bag. Snip the corner of the bag with scissors and pipe the hummus into the middle of each potato half, about 1 tablespoon per potato. Garnish with sprouts or green onion and sprinkle the leftover spice mixture on top of each potato before serving.
NOTE: Always read labels carefully
CarolAnne Le Blanc
Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com
Gluten-Free Travel: https://glutenfreeinflorida2.blogspot.com
No comments:
Post a Comment