Hummus Deviled Eggs

Recipe by

Ingredients

• 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

Directions

• Remove egg yolks from hard boiled eggs (option to incorporate yolks 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, on top of a salad, or store in fridge for snacks!

Serving Size
12 deviled egg halves

Posted To: Sides, Snacks