This is the easiest appetizer to prepare---short of filling a plate with crackers and cheese. It is simple and delicious. Most everyone likes hummus, the thick spread made from chickpeas and (sometimes) sesame seeds, and which had become very popular worldwide over the last two decades or so. Given that fact, what's easier than stuffing potatoes with it? Not only that, it's a great beginning to any meal.
In the recipe given I use baby potatoes. But you can use regular Maine or Idaho potatoes. I know friends who prefer big potatoes with the hummus. To me, this is more of a first course than a run-of-the-mill appetizer. Use whatever suits best.
BABY POTATOES STUFFED WITH HUMMUS
1 bag (24 ounces or so) baby yellow and/or red potatoes, washed and scrubbed (not peeled)
1 tub (8-10 ounces) hummus, plain or any flavor desired.
1. Fill a medium pot or pan with water.
2. Bring to a boil. Add potatoes and boil until fork-tender. Do not overcook.
3. Drain. Let the potatoes cool (or rinse under cold running water for faster preparation). Cut the top third off from each potato, and just enough from the bottom so that it can stand upright.
4. Scoop out insides of each potato without cutting or collapsing the sides. Using a small spoon, stuff humus into the cavity.
5. Place on a serving dish or platter, and serve.
Yield: about 10 stuffed potatoes.
Labels: Chickpea, Dip (food), Food, Hummus, Jalapeño, Middle Eastern cuisine, North Africa, Olive oil, Sesame, Tahini