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CARE Snack: Hummus Deviled Eggs
Model to your guests that classic favorites like Deviled Eggs can be transformed into nutrient-rich versions that work towards health goals, not against. These classic appetizers are filling, delicious, and gorgeous to serve.
- Total Time: 45 minutes
- Yield: 9 servings 1x
Ingredients
Scale
- 9 large eggs , hard boiled, yolks discarded (composted)
- 1 1/2 cups (1, 15 oz can) chickpeas, drained
- 4 garlic cloves
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 1/2 tablespoon tahini (or sesame butter)
- 1/8 teaspoon salt (to taste)
- 1/4 cup water, as needed
Instructions
- Place eggs in a small saucepan pan and cover with water. Bring to boil and remove from heat. Cover and allow to set for 15 minutes.
- Pour off water and run under cold water to cool. Once cool, peel eggs and halve them. Remove egg yolks (and compost). Set halves aside.
- In a food processor or blender, add chickpeas, garlic, lemon juice, olive oil, sesame butter, and salt. Blend. Begin to add water slowly until thick ‘dip-like’ consistency. Place mixture in a bowl.
- Evenly distribute the hummus mixture into the yolk cavity of the 18 egg halves (~ 1 1/2 tbsp per half).
- Enjoy 2 halves per snack portion.
Notes
- Whole sesame seeds can also be used (in place of tahini or prepared sesame butter). Simply grind in a coffee or spice grinder until ‘mealy’ or creamy like nut butter and add to mixture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Snack
- Diet: Vegetarian
Nutrition
- Serving Size: 2 halves
- Calories: 105
- Sugar: 1g
- Sodium: 86mg
- Fat: 5g
- Saturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
