Deviled Baby Potatoes

I got this recipe from Caldwell Esselstyn's Prevent and Reverse Heart Disease.  Since I don't think they'd make much of a meal on their own and I don't want to pair them with a fancy vegan salad we might also hate -- and thus end up eating a frozen pizza after dinner like we did after last week's Quinoa in Color -- I'm going to make Outback Steakhouse-style salads to go with this, with whatever organic, non-iceberg lettuces I can find at WholeFoods this week, cucumbers, onions, homemade yogurt-based ranch dressing, croutons, and maybe even some shredded cheddar.  We used to have such salads every couple weekends with cheese fries as a meal, so I'm considering these deviled potatoes to be the part we're making healthier here. 

Ingredients
12 red new potatoes
Hummus and Green Onion Sauce

Directions

1. Steam 12 small red potatoes for about 20 minutes, then plunge them into cold water in a big bowl. Chill.

2. Slice each potato in half. Using the small end of a melon baller or a small spoon, scoop out a hole in the center.

3. Fill each hole with Hummus and Green Onion Sauce, Sweet Corn Sauce, or Walnut Sauce, mustard, or some other sauce of your choice.

4. Top with a few parsley or cilantro leaves and serve.

[Edited 1/25/13: Sameer said, "These are really good!" and expressed surprise that they were "Esselstyn approved."  They are quite good.]