Hummus Deviled Eggs
By: Sheri Wetherell
Published: Thursday, February 11, 2010 - 11:28pm

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
Alfalfa sprouts

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.