Hummus Deviled Eggs

March 5, 2013

Hummus deviled eggs are a tasty twist to this crowd-pleasing appetizer.  Chickpeas are pureed with yogurt, curry powder, and lemon juice until smooth.  This recipe does not use the egg yolks but you can add them to the mixture for richness.  Garnish each egg half with a chickpea, a sprinkling of paprika and alfalfa sprouts.

Hummus Deviled Eggs



2 Eggs
1 can Chickpeas, rinsed and drained 
1 tablespoon Curry powder 
3 tablespoons Yogurt, (or more if necessary) 
2 tablespoons Lemon juice 
1 teaspoon Tabasco sauce, (more or less to taste) 
1 tablespoon Paprika 
Alfalfa sprouts


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 chickpea.

Dust with paprika.

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