Deviled Eggs with Beetroot Hummus
Deviled Eggs with Beetroot Hummus

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, deviled eggs with beetroot hummus. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Deviled eggs have long been a favorite appetizer for potlucks or barbecues (like Memorial Day, hint hint), and you can bring these Hummus Deviled Eggs. Healthy Deviled Eggs are the combination of two addictive foods. Hummus and eggs come together in this recipe and make the perfect stuffed eggs appetizers.

Deviled Eggs with Beetroot Hummus is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Deviled Eggs with Beetroot Hummus is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have deviled eggs with beetroot hummus using 13 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Deviled Eggs with Beetroot Hummus:
  1. Take 4 large Eggs
  2. Get 1/2 cup boiled Chick peas
  3. Take 1/4 th of a big beetroot
  4. Get 2 tablespoon Hung Curd
  5. Get 1 teaspoon toasted Sesame seeds
  6. Make ready 2 garlic cloves
  7. Take 1 teaspoon Olive oil
  8. Take 1/2 teaspoon Paprika/Red chilli powder
  9. Prepare 1/4 teaspoon roasted cumin seeds
  10. Get 1/4 teaspoon Salt
  11. Get 1/2 teaspoon crushed Black pepper
  12. Take Chilli flakes to garnish
  13. Prepare Black pepper crushed to garnish

Make these hummus deviled eggs with two simple ingredients, hummus and hard boiled eggs! I can't believe it's April already!!?! I think I say this each time a new month arrives, but seriously, April snuck up on me. Although I have to say I am excited for spring and.

Instructions to make Deviled Eggs with Beetroot Hummus:
  1. Hard boil eggs and peel.
  2. With a sharp knife cut them into halves.
  3. Carefully take out yolk from each half.
  4. Keep aside.
  5. Peel and cut beetroot into rough thin pieces.
  6. Dry roast them in a pan with little salt.
  7. In a mixer grinder or food processor add boiled chickpeas, egg yolks, roasted beetroot,hung curd, roasted sesame seeds, olive oil, garlic cloves,roasted cumin seeds, black pepper, paprika and salt.
  8. Grind them to a fine paste.
  9. Transfer to a bowl.
  10. Now take a cake decorating piping bag and star nozzle. Alternatively you can simply scoop out the hummus in the eggs.
  11. Fill the beetroot hummus to the piping bag.
  12. Fill each egg cavity with the hummus.
  13. Fill all the eggs with hummus either with piping bag or by spoon.
  14. Transfer to a serving plate.
  15. Sprinkle some crushed black pepper and chilli flakes.

Photo: Dan Goldberg; Styling: Karen Shinto. Scoop out egg yolks and put them in a medium bowl. Add hummus, olive oil, pepper, salt, and horseradish. Hummus goes well with eggs—from egg salads to the deviled kind. Entertaining Tips from F&W Editors More Egg Dishes.

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