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.
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.