Stuffed eggs with wasabi and hummus
Finding healthy finger food to take to parties can be a struggle. Vegetable sticks can only go so far and are generally left sitting limp at the end of the party. However, these stuffed eggs disappear like they are going out of fashion.
If you keep hard boiled eggs in your fridge for snacks, and if you don’t, you should, these recipes area breeze. The filling is a traditional hummus recipe, a great stand by for any occasion if you have tinned chickpeas in the pantry.
Ingredients
- 12 hard boiled eggs (see note)
- 1 can chickpeas, drained
- 2 cloves garlic, finely chopped
- 1 tablespoon tahini (Sesame paste)
- 1/2 teaspoon Namida Wasabi paste
- juice of half a lemon
- 2 tablespoons extra virgin olive oil
- a pinch salt
- 1-2 tablespoon water
- a pinch of sumac
Remove the shells from the eggs and slice in halve. Scoop out the yolks from the eggs. Discard, store or feed to your pets the remaining yolks.
To make the hummus filling combine the chickpeas, garlic, tahini, lemon juice, Namida wasabi paste, oil and salt in a food processor and blend to a paste. Add 1-2 tablespoons of water to make a thick creamy paste consistency.
Use a piping bag fitted with a star nozzle to fill each of the halved yolks. Sprinkle sumac over the hummus filled eggs.
Note: How to hard boil an egg
Place the eggs in a saucepan just big enough for the eggs to cover the bottom with room for one of two more eggs. Cover with cold water to double the height of the eggs and bring to the boil, uncovered. As soon as the eggs come to the boil, place a lid on the pan and remove it from the heat. Stand for about 15 minutes and then rinse under cold water. Having your eggs cold before peeling them will make it much easier to remove the shell.