Nutritional Wisdom with Carly Pollack

Hummus Deviled Eggs

Hummus Deviled Eggs Hummus Deviled Eggs

6 eggs, hard-boiled and cut lengthwise
1 can chickpeas, drained and rinsed
1 medium lemon
2 cloves garlic
1-2 tbsp extra virgin olive oil
1/4 tsp cayenne pepper
cumin, to taste
sea salt, to taste
black pepper, to taste
1 tbsp tahini
1 small jalapeno
paprika, to taste

Remove egg yolks from hard boiled eggs (could be incorporated into the hummus for added protein). In a food processor or blender, blend chickpeas/white beans, fresh lemon juice (start with 1/2 of the lemon and add more to taste), garlic, EVOO, cayenne pepper, cumin, salt, pepper, tahini, jalapeno (optional). If you need more liquid, add some room temperature filtered water. Blend until smooth. Taste and season accordingly. Place the hummus in a pastry bag (TIP: use a ziploc bag and make a tiny cut into one of the corners) and pipe hummus into the center of the egg. Sprinkle with paprika. There will likely be leftover hummus. Serve with your favorite fresh veggies or on top of a salad!

1 Batch