Hummus Deviled Eggs

• 12 eggs
• 1 can chickpeas rinsed and drained 540 mL, 19 oz
• 1 tablespoon curry powder 15 mL
• 3 tablespoons yogurt or more if necessary 45 mL
• 2 tablespoons lemon juice 25 mL
• 1 teaspoon Tabasco Sauce more or less to taste 2 mL
• 1 tablespoon paprika 15 mL
• alfalfa sprouts

1. Bring a large pot of water to a boil. Add 1 tablespoon/15 mL salt. Add eggs gently and cook 12 minutes. Drain. Crack and cool in cold water. Peel.
2. Cut eggs in half crosswise. Remove yolks (some can be added to filling if you want).
3. For the filling, place chickpeas (save 24 whole ones) in a food processor.
4. Add curry powder, yogurt, lemon juice, Tabasco and puree until very smooth.
5. Taste and adjust seasoning.
6. Spread alfalfa sprouts over egg flat (carton). Place egg white halves in grooves, empty side up. Pipe filling into egg whites. Top with a chick pea.
7. Dust with paprika.

eggs, chickpeas, curry powder, yogurt, lemon juice, tabasco sauce, paprika, alfalfa sprouts

Taken from www.yummly.com/recipe/Hummus-Deviled-Eggs-1660714 (may not work)