Preheat oven to 350ºF. Line a baking tray with parchment paper. Drizzle the lined baking tray with a little olive oil and a good sprinkle of coarse salt. Cut potatoes in half, then place them, cut-side down, on the lined baking tray. Bake for about 20 to 25 minutes, or until potatoes are soft and can be pierced with a sharp knife. Check the bottoms for a light golden color: potatoes should not be allowed to brown.

Into a blender add; chickpeas, garlic, mayonnaise, mustard, lemon juice, black salt, turmeric, black pepper, and cayenne. Blend until creamy and smooth and the chickpea skins are no longer noticeable. Taste and adjust flavors, if necessary.

Once the potatoes are tender, remove from oven and allow to cool for a few minutes. Using a teaspoon or melon baller, scoop out the center of each potato, leaving about 1/4-inch wall inside so that the potato is stable enough to be filled. Place about one quarter of the potato centers into the blender with the chickpea mixture. Reserve remaining potato centers for another use, such as thickening a soup. Blend again, scraping down sides, until smooth. You may want to add a couple of teaspoons of water if mixture is too thick. Fill a piping bag, fitted with a wide tip, with the chickpea mixture. Alternatively, use a zip-top plastic bag with about 1/4-inch piece of one corner cut off. Place potatoes on a serving platter and fill. When all the potatoes are filled, garnish with fresh chives and paprika. Serve warm or at room temperature.