These tiny stuffed potatoes are absolutely beautiful, and oh-so delicious as hors d’oeuvres or the centerpiece dish of a meal. Be sure the potatoes are tiny, and remember to hold back! Don’t eat them all before your guests arrive!
12 small red potatoes (roughly the size of large walnuts or small clementine tangerines)
1⅓ cups Our Hummus (see recipe below)
Pinch of smoked paprika, for garnish
1 green onion, finely sliced, for garnish
Baby kale leaves, for garnish (optional)
1. Set a steamer insert in a saucepan and add about two inches of water. Bring to a boil over high heat; then place the potatoes in the steamer basket and steam for about 20 minutes.
2. Plunge them into cold water in a big bowl (or just run cold water over them).
3. 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 into a salad or just pop them into your mouth!)
4. Fill each hole with hummus. Sprinkle with smoked paprika (it is easiest to take a tiny bit between your fingers and sprinkle just enough for the color to show).
5. Garnish with green onions or, for a really fun look, use a tiny baby kale leaf as a “sail” in each little potato “boat.”
Hummus is your new mayonnaise, your new base for salad dressings, your new spread for sandwiches, your new dip for crackers and veggies, and your new best friend. (Please note that this hummus gets some of its flavor from the mustard and the vinegar in the mustard. If you are not a mustard or vinegar fan, reduce the amount of brown mustard.):
1 (15-ounce) can no-salt chickpeas, drained and rinsed
2 large cloves garlic
2 tablespoons fresh lemon juice
1½ tablespoons brown mustard, or to taste
Freshly ground black pepper,
¼ teaspoon salt (optional; we do not use it)
1. In a food processor, combine the chickpeas, garlic, lemon, mustard, pepper, salt (if using), and 2 tablespoons water, and process until uniformly smooth.
2. Serve immediately or refrigerate until ready to use (refrigerate any leftovers).
Makes: 1¼ cups
The above recipes have been reprinted from The Prevent and Reverse Heart Disease Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2014, Ann and Jane Esselstyn.
Ann Crile Esselstyn has devoted herself to inventing whole-food, plant-based recipes to prevent and reverse heart disease in support of the research of her husband, Dr. Caldwell B. Esselstyn, Jr. She is the author of the recipe section of Dr. Esselstyn’s bestselling book, Prevent and Reverse Heart Disease, and co-author of The Prevent and Reverse Heart Disease Cookbook with her daughter, Jane. Jane Esselstyn, RN brings her perspective and passion as a long-time health and sexuality educator to creating on-ramps to the plant-based way of life. Along with her husband, Brian Hart, Jane recently developed the Cleveland-based Plant-Based Institute, which strives to educate and empower the public about the transformational effects of a plant-based lifestyle. For more information, visit www.hcissc.com.
Below: Ann and Jane Esselstyn (photo by Donna Ruhlman)