Ingredients
Method
Blitz the chickpeas, garlic, lemon juice, and mustard in a food processor until smooth.
Add this mix to a bowl with the green onions, turmeric, black pepper, and mix.
Cut the potatoes in half, and using a melon baller, scoop out a dip in the middle of the potato. Pop the insides into your mouth!
Scoop the chickpea mixture into the middle of the craters you just made in the potatoes. Top with paprika to serve.
