Deviled Eggs with Beetroot Hummus
Deviled Eggs with Beetroot Hummus

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, deviled eggs with beetroot hummus. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Deviled Eggs with Beetroot Hummus tutorial: Hard boil eggs and peel. With a sharp knife cut them into halves. Carefully take out yolk from each half.

Deviled Eggs with Beetroot Hummus is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Deviled Eggs with Beetroot Hummus is something that I have loved my entire life.

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

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

Place egg whites on a flat surface. Using a teaspoon, fill the cavity of each egg white with hummus mixture. Hummus Deviled Eggs: Place the eggs into a pot and cover with cold water. Drain water and cover the eggs with cold water.

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.

Scoop out egg yolks and put them in a medium bowl. Add hummus, olive oil, pepper, salt, and horseradish. ~ These Hummus Deviled Eggs combine two all-time favorite appetizers - homestyle deviled eggs and creamy, nutritious hummus - into one amazing little bite! Creamy, tangy and so totally irresistible! They're the perfect comfort-food appetizer for any picnic or potluck, but are just as terrific as an upscale, passed hors d'oeuvre. Add half of the olive oil and puree it more.

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