A classic recipe with a healthy twist.
Have a hankerin’ for deviled eggs? Or looking for an easy ‘calorie conscious’ appetizer? My recipe for Red Pepper Hummus Deviled Eggs is just what you’re after. A great comfort food appetizer that won’t leave you feeling guilty if you eat one too many (or ten…). In this recipe the egg yolks are replaced with hummus, a middle eastern spread made mostly of chickpeas flavored with lots of other fresh and tasty ingredients. These Hummus Deviled Eggs make a great mid-day snack for those folks out there counting calories. (I know I should be one.) One serving (two halves) is about 100 calories. And if you want to make them really pretty, pipe the hummus in with a pastry tip, and thinly slice up some more roasted red peppers for yet another garnish.
Fresh homemade Hummus, so you know exactly what’s going into your food.
Homemade hummus is a great way to add more fresh and healthy food into your diet. It’s delicious when eaten with fresh veggie snacks too, like mini-peppers or celery stalks. You’ll need a food processor to make it, and if you don’t have one, I highly recommend getting one. A food processor is a great investment. I use mine all the time to make fabulous things like Basil Pesto and Foolproof Pie Dough. Making hummus at home from scratch means you know exactly what’s going into your food. Of course if you’re in a pinch and want to save yourself the time of making it from scratch, there are some great hummus brands out there. I go for the Sabra brand hummus.
If you’ve never made hummus from scratch at home, shopping for a couple of the necessary ingredients can be a bit of a grocery store treasure hunt! Be not discouraged, you will find them! Have fun and enjoy the journey where you’ll discover food items you never knew existed…and learn how to cook with them! That’s how I felt anyway :0) Never had I heard of Tahini paste before. It is a common grocery store item, even Walmart has it. Try the asian or gluten free section or isle when looking for a jar of tahini, which is basically sesame seed peanut butter. And who knew that you could buy roasted red bell peppers in a jar?! (I didn’t!) Look for a jar in the italian isle where the pasta and marinara sauces are found. Hope these hints are helpful to you!
Folks often get frustrated peeling boiled eggs because the shell sticks and pulls some of the egg white off. I would love to hear from you what tips/tricks you have learned or heard about to turn out smooth as a baby’s bottom, peeled, hard boiled eggs! :0)
Emily
Yields 24
Deviled eggs with a healthy twist.
30 minPrep Time
30 minTotal Time
Save RecipeIngredients
- 12 hard boiled eggs, peeled
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 roasted red bell pepper (from a jar is fine) blotted dry with paper towels and minced
- 1/2 cup warm water
- 3 tablespoons of fresh lime juice (two or three limes)
- 1 tablespoon tahini paste
- 1 1/2 teaspoons ground cumin
- 1 teaspoon fresh garlic pressed through a garlic press or minced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon paprika
- minced parsley to garnish
Instructions
- Place the chickpeas, red pepper, water, lime juice, tahini paste, cumin, garlic, olive oil and salt in a food processor and process until very smooth, about 4 minutes.
- Slice the eggs in half and discard the yolks.
- Place a spoonful of Hummus into each egg. Lightly sprinkle paprika over the top of each egg, then garnish with the minced parsley if desired. Cover with plastic wrap and chill in the fridge for at least one hour before serving.
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