These hummus stuffed potato cups are full of smoky spice flavor and the perfect little roasted bite for a slightly out of the box appetizer or side dish.
{food blogger} confession: I’ve never made a deviled egg.
In fact, I had a weird aversion to them for many years up until somewhat recently. That’s since changed, I’m all about the ubiquitous appetizer bite now but, I still in a million years wouldn’t be volunteering to make them for a party with all that required hardboiled eggshell peeling (although, since recently discovering how amazingly easy Instant Pot hard boiled eggs peel, I may reconsider this stance after the one I ordered last week gets delivered this afternoon).
*This post is sponsored by Sabra for National Hummus Day. All content and opinions are my own.
The only real tie in these spicy hummus stuffed roasted potato bites have to the deviled egg is that they look alike.
In fact, these potato bites are kind of a conglomeration of a few typical appetizers you’d see on a party spread.
They’ve got the looks of a deviled egg, the comfort food satisfaction of a potato skin and the taste/flavor of a hummus dip, all in one cute, vegetarian/vegan/gluten-free bite so everyone can enjoy them.
National Hummus Day is May 13th (Saturday) and if you wanted an excuse to throw a party, these little bite-sized spicy hummus stuffed potato cups are the perfect way to celebrate with Sabra.
Now listen, if you don’t looooove spice, pick a different hummus variety. Supremely spicy, the one I chose for these potato cups isn’t for the faint hearted.
It’s quite spicy and that’s exactly why I love it but, if you’re someone who can’t tolerate that or want something that’s a bit more appealing for the masses, maybe try the roasted garlic or even just the classic hummus instead.
The spice mixture on the roasted potatoes themselves brings plenty of flavor to each bite so they’ll still be tasty with a hint of spice and a bit more suitable for *delicate* palates.
There’s two other random reasons I love these little hummus stuffed potato cups:
- they gave me an excuse to use my mellon baller – a kitchen gadget that annoys me with its under usage in real life but still one of those things that you need for that once in a blue moon occasion so you can’t get rid of it.
- they happen to make a great “unofficial meal” the next day – you know, that perfect “let me snack on something small while I get dinner ready but don’t want to spoil my appetite” kind of thing. Reheated in the toaster oven to preserve that crispiness, one or two of these is just enough to curb that pre-dinner hunger.
So while I’m still resisting deviled egg making for now, I feel like these hummus stuffed potato cups at least make up for that embarrassing admission in the appearance department.
Love this spicy hummus stuffed roasted potato cups recipe?
Try other delicious recipes like Honey Apple Hummus Toast with Pomegranates, Hummus Flatbread with Grilled Corn and Berries, Buffalo Hummus Chicken Waffle Bites, and Pizza Hummus Stuffed Pretzel Bites.
Spicy Hummus Stuffed Roasted Potato Cups
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 supremely spicy 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 mellon baller or spoon leaving a but 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 ziplock 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Love this combination!
Gina, can these be made ahead of time and served cold? I would like to make them to take to a friends place. Thanks
I think they could. I haven’t tried them that way but see no reason they couldn’t be eaten cold.
Please tell me we cook the potatoes first?!
Yes you do, it’s stated as such in the recipe.
Now I do love deviled eggs BUT I think I’d like these little potato cups even more!
These are fantastic!!
Love the little spicy kick to these
Gina, I’m in love with these!! So creative!!!!! <3 <3
Totally my kind of appetizer!!!