Deviled Hummus - Stuffed Baby Red Potatoes

I'm sure I've mentioned this before ...  I LOVE hummus ... in every flavor and form. I created these mini-stuffed potatoes with what I had on-hand but I'm thinking of taking them to a potluck this Saturday, piped into purple potato fingerlings with a sprinkling of fresh parsley. ... the color combinations and flavor should tempt even the most hard-core carnivore.

Deviled Hummus in Baby Red Potato Cups - Makes 24

12 baby potatoes, baked or steamed until tender
3 Tbsp olive oil, divided
1 cup cooked chickpeas
2 cloves garlic
1 Tbsp tahini
1/2 Tbsp ground mustard or 1 Tbsp prepared (I used Dijon)
1 Tbsp lemon juice
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp black salt

Cut potatoes in half lengthwise and scoop out enough potato to form shell. Brush inside each shell with a small amount of olive oil. Process the remaining ingredients with 1-1/2 Tbsp olive oil until smooth. Pipe or scoop hummus into shells and garnish with additional paprika and parsley.