Red Pepper Hummus Deviled Eggs Food
RED PEPPER HUMMUS
Use up those storecupboard ingredients and impress your friends at the same time with this delicious hummus dip
Provided by Sara Buenfeld
Categories Side dish, Snack
Time 10m
Number Of Ingredients 7
Steps:
- Rinse and drain the chickpeas, then tip them into a food processor. Peel the garlic and crush in with the chickpeas, along with plenty of salt and pepper. Whizz briefly.
- Remove any stray seeds from the peppers, then add them to the processor with the lemon juice, olive oil and chilli. Blitz again until really smooth. Taste and add extra seasoning and chilli for more of a kick, if you like.
- Spoon into a bowl, drizzle with olive oil and serve with celery sticks, radishes and a stack of breadsticks for dipping.
Nutrition Facts : Calories 407 calories, Fat 29 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 2.23 milligram of sodium
NO YOLK HUMMUS FILLED DEVILED EGGS
This is a delicious and lower fat/calorie alternative to traditional deviled eggs. Instead of filling the whites with yolks and mayo, these easy to prepare eggs are stuffed with hummus! Experiment with different flavoured hummus -- there are many commercial variaties available at most grocery stores, from garlic to roasted red pepper. Perfect as a quick, protein rich and healthful snack, or as a unique hors d'oeuvre. Kids love these too!
Provided by grumblebee
Categories Lunch/Snacks
Time 20m
Yield 12 halves, 6 serving(s)
Number Of Ingredients 6
Steps:
- Remove eggs yolks from hard boiled eggs. (save them for a treat for your dog!).
- With a pastry bag (or freezer bag with corner cut off), pipe hummus into egg half hollows.
- Top with desired garnishes. Parsley goes well with almost any variaty of hummus, slivered almonds or paprika are nice on traditional flavoured hummus, and red pepper flakes pair well with roasted pepper hummus. Experiment to find your perfect combination! :).
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- Slice each egg in half vertically. Remove the yolks and place about 8 of them in a separate bowl (reserving the remaining yolks for another use). Use a fork to break up the yolks into a fine, powdery crumble to measure about 2/3 cup, adding a bit more yolk or removing some as needed to yield 2/3 cup.
- Add hummus, black pepper, and salt to yolk mixture and stir until smooth and thoroughly combined. (If your hummus is either very thin or very thick, you may want to add just a bit of water to thin an overly thick filling, or add in a little more crumbled yolk to thicken a filling that is looser than you'd like.)
- Divide the hummus mixture evenly among all of the egg white halves, filling each half with approximately 1 generous tablespoon of filling. You can choose to pipe the filling, or (as we did) simply pile it in a pretty dollop with a spoon.
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