FOR THE HUMMUS: 1 (15-ounce) can no-salt-added chickpeas, drained and rinsed 2 large cloves garlic 2 tablespoons fresh lemon juice 1½ tablespoons spicy brown mustard, or to taste Freshly ground black pepper, to taste ¼ teaspoon salt (optional; we do not use it) 1 cup chopped green onions (4 to 5) 2 teaspoons Dijon mustard, or to taste Zest of 1 lemon 1½ to 2 additional tablespoons fresh lemon juice, to taste ½ teaspoon ground turmeric FOR THE DEVILS 12 small red potatoes (roughly the size of large walnuts or small clementines) Pinch of smoked paprika, for garnish 1 green onion, finely sliced, for garnish Baby kale leaves, for garnish (optional) Green Onion Hummus

For the hummus:
In a food processor, combine the chickpeas, garlic, lemon juice, mustard,
pepper to taste, salt (if using), and 2 tablespoons water, and process until
uniformly smooth.
In a small bowl, stir together the hummus, green onions, Dijon mustard,
lemon zest, additional lemon juice, and turmeric. Dollop or spread on
immediately or store in an airtight container until ready to use.

For the devils:
Set a steamer insert in a saucepan and add about 2 inches of water. Bring
to a boil over high heat; then place the potatoes in the steamer basket and
steam for about 20 minutes. Plunge them into cold water in a big bowl or
just run cold water over them.
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!)
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. Garnish with green onions or, for a really fun look, use a tiny baby
kale leaf as a “sail” in each little potato “boat.”