Devilled Hummus Eggs

Servings: 2


400g Drained cooked chickpeas
1 Lemon
35g Tahini
Paprika to taste
2 Garlic cloves pressed
10 Eggs


  1. Blend the chickpeas, juice of the lemon, 2 garlic cloves, tahini and some salt, Adding a little water if its too thick.
  2. Hard boil the eggs and leave in cold water to cool.
  3. Peel the eggs, cut them in half and scoop out the middle.
  4. Divide the hummus between the eggs and sprinkle with paprika.

1 Portion= 1C 1F 1P
The hummus can also be served by itself as 1C 1F option as per half the recipe.