This month we will be starting our new feature, Junior Chef Luke’s Recipe of the Month. Luke will find the recipe or create one on his own, then we will share the recipe and his cooking experience. He will let you know if it’s “Junior Chef Luke Approved”! I hope you will enjoy these recipes and try them out with your kids.
The first recipe we want to share is for Little Devils. Luke saw a photo of these while looking through one of our recipe books.
Recipe adapted from Engine 2 Diet
15 oz canned chickpeas, rinsed and drained
2 garlic gloves
2 tsp Dijon mustard
1-1/2 tbsp spicy brown mustard (we used yellow mustard)
3 tbsp lemon zest
4 tbsp fresh lemon juice
½ tsp ground turmeric
¼ tsp paprika
1 cup green onions, finely chopped
12 small red potatoes
Parsley for garnish (optional)
Make the hummus: In a food processor or blender, combine the chickpeas, garlic, lemon juice, lemon zest, Dijon and brown mustard, turmeric, pepper to taste, salt and 2 tbsp water and process until smooth. Add hummus to a small bowl. Set aside.
For the Potatoes: set a steamer insert in a saucepan and add about 2 inches of water. Bring to 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. (You can also bake the potatoes in an oven, just pierce with a fork, wrap in foil and bake about 40 minutes at 350 degrees). 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 in a salad or just eat them while you cook!) Fill each hole with hummus. Sprinkle with smoked paprika. Garnish with green onions or for a fun look, use a sprig of parsley as a sail in each potato boat.
Make It Healthy and Make It Fun!