I suggest leaving the skin on the potatoes. Boil the potatoes until they are fork-tender but are not falling apart. Allow the potatoes to completely cool.
Cut each potato in half length-wise, then scoop out a little section in the middle (to mimic where an egg yolk would be). You can also slice off a thin section of the bottom of the potato halves so that they don't roll over when plated.
For an extra-fancy touch, use a pastry bag to fill the potatoes with hummus. Or, just spoon the hummus in.
Garnish with a sprinkle of paprika, a sprinkle of black pepper, and a small sprig of dill. Enjoy your Deviled Potatoes!