I’m obsessed with deviled eggs. They have a dated elegance about them. They remind me of brunch at my Aunt Betsy’s seaside house in Maine. It doesn’t get any more charming and classy than brunch at Aunt Betsy’s. The best part is that this classic fancy appetizer is incredibly easy to make. The only downside is that they’re not exactly the lightest snack option. This time, I’m replacing the globs of mayonnaise with a dollop of homemade hummus. This recipe will leave you with a generous amount of hummus to use as a dip with veggies, pita chips, on sandwiches or however you desire!
Hummus Deviled Eggs
- 4 large eggs
- 4 garlic cloves, crushed
- 2 15 oz cans garbanzo beans (chickpeas)
- 2 tablespoons chopped fresh parsley, (reserve 8 sprigs for garnish)
- 1/4 cup extra virgin olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 tablespoon white wine vinegar
- 1 teaspoon kosher salt
- Freshly cracked black pepper
Place eggs in a medium saucepan and fill with water. Bring water to a boil. Remove from heat and let eggs sit in the hot water for ten minutes.
MAKE HUMMUS: In a food processor, chop the garlic first followed by the chickpeas. With blade spinning, add the olive oil in a steady stream. Add remaining ingredients and process until smooth. Season to taste with salt and pepper.
Carefully remove the shells from the hard boiled eggs and slice in half lengthwise. Remove the yolks and place in a small bowl. Add 1/2 cup of hummus and blend together with a fork. Reserve remaining hummus for serving as desired. Carefully dollop the hummus-yolk mixture back into the centers of the eggs and garnish with a sprinkle of smoked paprika a sprig of parsley.