Deviled Potato Bites

Here's what you need: small yellow potatoe chickpeas- 15 oz. can lemon juice- 1 Tbsp. garlic powder- 1 Tbsp. dijon mustard- 1 tsp turmeric- 1 tsp tahini- 2 Tbsp. water- 2 Tbsp. (add more as needed for a creamier texture) salt- to taste pepper-to taste Directions: Chop 10-15 small yellow potatoes in half, and place on a baking sheet. Sprinkle with salt, and spray with cooking oil. Bake at 400˚F/200˚C for 40 minutes, or until soft. Scoop out a small section of the potatoes to create a bowl. (You can add these to the hummus center, or simply snack on them now!) In a food processor, combine all remaining ingredients and blend thoroughly. Add more water as needed until the mixture is smooth and creamy. Spoon mixture into a piping bag, and fill the potato cups. Use a ridged tip on the bag for a beautiful textured effect! Sprinkle with paprika or seasoning salt and chives. Enjoy