Today is International Hummus Day. The day was established in 2012 to honor this versatile and healthy staple of many cultures that has been around for centuries. Originating in the Middle East, many Mediterranean regions claim to have invented the spread. “Hummus” is the Arabic word for chickpea, the main ingredient in the condiment. Tahini (ground sesame seeds), olive oil, lemon juice and garlic are the other components of the spreadable dip.
Today’s recipe uses just a touch of hummus. It replaces the mayonnaise in a modern & updated twist on deviled eggs. The classic creamy texture and savory-sweet flavor of traditional deviled eggs is still present, but there’s an added kick of spice from cayenne pepper, paprika, and turmeric.
For additional recipes using hummus, type “hummus” into the search bar above.
Hummus Deviled Eggs
Hummus Deviled Eggs (adapted from minimalistbaker.com) Total Time Required: 45 minutes, Prep Time: 15 minutes, Cook Time: 15 minutes, Cool Time: 15 minutes, Makes: 12 deviled egg halves
Ingredients:
- 6 large eggs
- 1 tablespoon plain or garlic hummus
- 1 teaspoon Dijon
- 1 teaspoon apple cider vinegar
- 1 teaspoon olive oil
- 1-1/2 teaspoons honey
- 1/4 teaspoon ground turmeric
- 1 pinch cayenne pepper
- 1 pinch smoked paprika, plus more for topping
- 1/4 teaspoon sea salt, plus more to taste
- 1-3 tablespoon water
- chopped chives for garnish
Directions:
Put the eggs in a saucepan and cover them by an inch of water. Put them on the stove over medium-high heat, uncovered, and bring the water to a boil. Once the water starts to boil, turn off the heat and cover the pot. Let the eggs sit in the pot for 15 minutes. Uncover and drain the eggs and fill the pot with ice water for 10-15 minutes, until the eggs are cool enough to handle.
Hard boil the eggs
Once the eggs have cooled, peel them under cool running water, pat the eggs dry, and halve them with a sharp knife. Transfer the yolks to a small mixing bowl. Add the hummus, mustard, apple cider vinegar, oil, honey, turmeric, cayenne, smoked paprika, and salt to the yolks, mashing everything together to combine.
Combine the filling ingredients.
Add water a little at a time until a smooth paste forms. Taste the filling and adjust as needed, adding more salt to taste, vinegar for acidity, honey for sweetness, cayenne for heat, paprika for smokiness, or hummus for fluffy texture. Add the filling to the cooked egg whites.
Add the filling to the egg whites.
Garnish the filled eggs with paprika and fresh chives, if desired. Serve immediately or cover and store in the refrigerator for up to 3 days.
Chill until ready to serve.
Happy International Hummus Day! ~Linda
Hummus Deviled Eggs (adapted from minimalistbaker.com) Total Time Required: 45 minutes, Prep Time: 15 minutes, Cook Time: 15 minutes, Cool Time: 15 minutes, Makes: 12 deviled egg halves
Ingredients:
- 6 large eggs
- 1 tablespoon plain or garlic hummus
- 1 teaspoon Dijon
- 1 teaspoon apple cider vinegar
- 1 teaspoon olive oil
- 1-1/2 teaspoons honey
- 1/4 teaspoon ground turmeric
- 1 pinch cayenne pepper
- 1 pinch smoked paprika, plus more for topping
- 1/4 teaspoon sea salt, plus more to taste
- 1-3 tablespoon water
- chopped chives for garnish
Directions:
Put the eggs in a saucepan and cover them by an inch of water. Put them on the stove over medium-high heat, uncovered, and bring the water to a boil. Once the water starts to boil, turn off the heat and cover the pot. Let the eggs sit in the pot for 15 minutes. Uncover and drain the eggs and fill the pot with ice water for 10-15 minutes, until the eggs are cool enough to handle.
Once the eggs have cooled, peel them under cool running water, pat the eggs dry, and halve them with a sharp knife. Transfer the yolks to a small mixing bowl. Add the hummus, mustard, apple cider vinegar, oil, honey, turmeric, cayenne, smoked paprika, and salt to the yolks, mashing everything together to combine. Add water a little at a time until a smooth paste forms. Taste the filling and adjust as needed, adding more salt to taste, vinegar for acidity, honey for sweetness, cayenne for heat, paprika for smokiness, or hummus for fluffy texture.
Add the filling to the cooked egg whites. Garnish the filled eggs with paprika and fresh chives, if desired. Serve immediately or cover and store in the refrigerator for up to 3 days.