Hummus Deviled Eggs

Hummus Deviled Eggs

Hummus Deviled Eggs

45 minutes

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Details
  • Serving Size:   24
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   1 Points
Cuisine
  • American
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • Alfalfa sprouts
  • 1 can Chickpeas, rinsed and drained 540 mL (19 oz)
  • 1 tablespoon Curry powder 15 mL
  • 12 Eggs
  • 2 tablespoons Lemon juice 25 mL
  • 1 tablespoon Paprika 15 mL
  • teaspoon Tabasco sauce, (more or less to taste) 2 mL
  • 3 tablespoons Yogurt, (or more if necessary) 45 mL
Instructions

Bring a large pot of water to a boil.

Add 1 tablespoon/15 mL salt.

Add eggs gently and cook 12 minutes.

Drain. Crack and cool in cold water. Peel.

Cut eggs in half crosswise.

Remove yolks (some can be added to filling if you want).For the filling, place chickpeas (save 24 whole ones) in a food processor.

Add curry powder, yogurt, lemon juice, Tabasco and puree until very smooth.Taste and adjust seasoning.

Spread alfalfa sprouts over egg flat (carton).

Place egg white halves in grooves, empty side up. Pipe filling into egg whites. Top with a chick pea.Dust with paprika.

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