Hummus Deviled Eggs

Name: 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; 1 teaspoon Tabasco Sauce more or less to taste 2 mL; 1 tablespoon paprika 15 mL; alfalfa sprouts

8 ingredients

7 steps

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
1 teaspoon Tabasco Sauce more or less to taste 2 mL
1 tablespoon paprika 15 mL
alfalfa sprouts

Directions

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.