Hummus Deviled Eggs

Ingredients

12 Eggs
1 can Chickpeas, rinsed and drained 540 mL (19 oz)
1 tablespoon Curry powder 15 mL
3 tablespoons Yogurt, (or more if necessary) 45 mL
2 tablespoons Lemon juice 25 mL
teaspoon Tabasco sauce, (more or less to taste) 2 mL
1 tablespoon Paprika 15 mL

Preparation

1
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.
2
Cut eggs in half crosswise. Remove yolks (some can be added to filling if you want).
3
For the filling, place chickpeas (save 24 whole ones) in a food processor.
4
Add curry powder, yogurt, lemon juice, Tabasco and puree until very smooth.
5
Taste and adjust seasoning.
6
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.
7
Dust with paprika.

Tools

 



Yield:

24.0

Added:

Thursday, February 11, 2010 - 11:28pm

Creator:

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