Roasted Garlic Hummus Deviled Eggs

Deviled eggs have a rich history that dates back to ancient times. The earliest references to stuffed eggs can be found in Roman cuisine, where boiled eggs were seasoned with spices and served as appetizers. However, the modern concept of deviled eggs emerged in the United States in the 19th century, where they quickly became a popular dish for social gatherings and potlucks.

Discover a delicious twist on a classic party favorite with Roasted Garlic Hummus Deviled Eggs. This innovative recipe combines the creamy goodness of traditional deviled eggs with the health benefits of chickpeas and the rich flavor of roasted garlic. Easy to prepare and visually appealing, these nutritious treats are perfect for gatherings or as a healthy snack. Explore the ingredient breakdown and step-by-step instructions to impress your guests with this modern take on a beloved dish.

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Ingredients

6 large eggs

1 cup canned chickpeas, rinsed and drained

3 tablespoons tahini

2 tablespoons roasted garlic (approx. 1 whole bulb)

2 tablespoons lemon juice

1 tablespoon olive oil

1 teaspoon ground cumin

Salt and pepper to taste

2 tablespoons chopped fresh parsley or cilantro, for garnish

Paprika, for garnish

Instructions

Prepare the eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium heat. Once boiling, turn off the heat, cover the pot with a lid, and let the eggs sit for 12 minutes.

Cool the eggs: After 12 minutes, transfer the eggs to a bowl filled with ice water to cool for at least 5 minutes. This helps to stop the cooking process and makes them easier to peel.

Roast the garlic: If you haven’t done so already, preheat your oven to 400°F (200°C). Chop off the top of the garlic bulb, drizzle with olive oil, wrap it in foil, and roast in the oven for about 30 minutes until soft and fragrant. Let it cool, then squeeze the garlic cloves from their skins.

Prepare the hummus filling: In a food processor, combine the chickpeas, roasted garlic, tahini, lemon juice, olive oil, ground cumin, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste and add a splash of water if the mixture is too thick.

Slice the eggs: Once the eggs are cool, gently tap them on a hard surface to crack the shell and carefully peel them. Slice each egg in half lengthwise and carefully remove the yolks.

Mix and fill: Add the yolks to the bowl with the hummus mixture. Blend until fully combined and creamy. Using a piping bag or a spoon, fill each egg white half with the hummus-yolk mixture.

Garnish and serve: Sprinkle each filled egg with chopped parsley or cilantro and a dash of paprika for extra flavor and color. Serve immediately, or refrigerate until ready to serve.

Prep Time, Total Time, Servings: 15 minutes | 1 hour | 12 servings