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This dish stands out for several reasons. First, it embraces the growing popularity of plant-based ingredients while maintaining the traditional elements that make deviled eggs so irresistible. By incorporating hummus, which is made from chickpeas, tahini, and olive oil, these deviled eggs become a delightful fusion of textures and flavors, creating a creamy filling that’s both satisfying and wholesome.

Roasted Garlic Hummus Deviled Eggs

Elevate your appetizer game with Roasted Garlic Hummus Deviled Eggs, a creative twist on a classic favorite. This recipe blends the creamy texture of hummus with the savory taste of roasted garlic, creating a flavorful filling that’s as nutritious as it is delicious. Perfect for parties or a wholesome snack at home, these deviled eggs are a hit for any gathering. Impress your guests and enjoy the delightful combination of flavors and health benefits in every bite!
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Ingredients
  

6 large eggs

1 head of garlic

2 tablespoons olive oil

Salt and pepper, to taste

1/2 cup cooked chickpeas (canned is fine, drained and rinsed)

2 tablespoons tahini

2 tablespoons lemon juice

1/2 teaspoon ground cumin

2 tablespoons water (or more as needed for desired consistency)

2 tablespoons fresh parsley, chopped (for garnish)

Paprika, for garnish (optional)

Instructions
 

Roast the Garlic:

    - Preheat your oven to 400°F (200°C).

      - Slice the top off the head of garlic to expose the cloves slightly. Drizzle with 1 tablespoon of olive oil and wrap it in aluminum foil.

        - Roast in the oven for about 30-35 minutes, until soft and golden. Let it cool before handling.

          Prepare the Eggs:

            - While the garlic is roasting, carefully place the eggs in a pot and cover them with cold water.

              - Bring the water to a boil over medium-high heat. Once boiling, cover and remove from heat, letting sit for 12 minutes.

                - Transfer the eggs to an ice bath for at least 5 minutes, then peel once cool.

                  Make the Hummus Filling:

                    - In a blender or food processor, combine the cooked chickpeas, roasted garlic cloves (squeezed out of their skins), tahini, lemon juice, ground cumin, and the remaining tablespoon of olive oil.

                      - Blend until smooth, adding water gradually to achieve a creamy consistency. Season with salt and pepper to taste.

                        Assemble the Deviled Eggs:

                          - Slice each peeled hard-boiled egg in half lengthwise, and remove the yolks. Place the yolks in a bowl and set the whites aside.

                            - Mix the egg yolks with the hummus mixture until well combined and creamy.

                              Fill the Egg Whites:

                                - Spoon or pipe the roasted garlic hummus filling back into the egg white halves.

                                  Garnish and Serve:

                                    - Sprinkle with fresh parsley and paprika for a touch of color. Serve chilled or at room temperature.

                                      Prep Time, Total Time, Servings: 20 minutes | 1 hour | 12 servings