hummus sriracha deviled eggs
spiced up, lightened up, smoky deviled eggs recipe . lower cholesterol and lower fat than traditional deviled eggs, with an addictive spicy kick.
eggs, chickpeas, cooked or canned and drained, tahini, roasted garlic, freshly squeezed lemon juice, sriracha, extra virgin olive oil, honey, salt, smoked paprika for garnish
- 8 large eggs
 - 1 3/4 cups chickpeas
 - cooked or canned and drained
 - 3 tbsp tahini
 - 4 cloves roasted garlic
 - 2 tbsp freshly squeezed lemon juice
 - 1 1/2 tbsp sriracha
 - 1 tbsp extra virgin olive oil
 - 2 1/2 tsp honey
 - 1/2 tsp salt
 - smoked paprika for garnish

- place eggs in pot and cover with cold water.
 - bring to a rolling boil over high heat.
 - turn off the heat and let sit for 15 minutes.
 - remove with a slotted spoon and run cold water over the eggs.
 - the eggs are easiest to peel if they're still slightly warm.
 - also, older eggs peel easier than fresh.
 - cut peeled eggs in half with a sharp knife, dipping the knife in water between each egg so they slice smoothly.
 - scoop out the yolks.
 - reserve 4 of the yolks in bowl of a food processor.
 - discard the other yolks or save them as a special treat for your dog.
 - add the chickpeas, tahini, roasted garlic, lemon juice, sriracha, extra virgin olive oil, honey and salt to the food processor and process, adding the reserved chickpea liquid in small batches until mixture is smooth and easily spreadable.
 - if you're spice sensitive, you might want to start with 1/2 tbsp sriracha and add more to taste.
 - use a pastry bag with tip to pipe the hummus mixture into the halved eggs or, if you want to be less fancy, just scoop a bit of the mixture into each egg.
 - dust the eggs with smoked paprika using a mesh strainer to disperse the spice neatly and evenly.
 - if you have leftover filling, place it in a small bowl for spreading on crackers.
 - these deviled eggs can be made up to 1 day ahead and refrigerated in a covered container until ready to serve.
 - refrigerate them immediately after making, do not leave at room temperature for very long or they may spoil.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 8 large eggs
- 1 3/4 cups chickpeas
- cooked or canned and drained
- 3 tbsp tahini
- 4 cloves roasted garlic
- 2 tbsp freshly squeezed lemon juice
- 1 1/2 tbsp sriracha
- 1 tbsp extra virgin olive oil
- 2 1/2 tsp honey
- 1/2 tsp salt
- smoked paprika for garnish

 ### Assistant: The ingredients you'll need are:
- 8 large eggs
- 1 3/4 cups chickpeas
- cooked or canned and drained
- 3 tbsp tahini
- 4 cloves roasted garlic
- 2 tbsp freshly squeezed lemon juice
- 1 1/2 tbsp sriracha
- 1 tbsp extra virgin olive oil
- 2 1/2 tsp honey
- 1/2 tsp salt
- smoked paprika for garnish


You can follows these steps to make the recipe:
- place eggs in pot and cover with cold water.
- bring to a rolling boil over high heat.
- turn off the heat and let sit for 15 minutes.
- remove with a slotted spoon and run cold water over the eggs.
- the eggs are easiest to peel if they're still slightly warm.
- also, older eggs peel easier than fresh.
- cut peeled eggs in half with a sharp knife, dipping the knife in water between each egg so they slice smoothly.
- scoop out the yolks.
- reserve 4 of the yolks in bowl of a food processor.
- discard the other yolks or save them as a special treat for your dog.
- add the chickpeas, tahini, roasted garlic, lemon juice, sriracha, extra virgin olive oil, honey and salt to the food processor and process, adding the reserved chickpea liquid in small batches until mixture is smooth and easily spreadable.
- if you're spice sensitive, you might want to start with 1/2 tbsp sriracha and add more to taste.
- use a pastry bag with tip to pipe the hummus mixture into the halved eggs or, if you want to be less fancy, just scoop a bit of the mixture into each egg.
- dust the eggs with smoked paprika using a mesh strainer to disperse the spice neatly and evenly.
- if you have leftover filling, place it in a small bowl for spreading on crackers.
- these deviled eggs can be made up to 1 day ahead and refrigerated in a covered container until ready to serve.
- refrigerate them immediately after making, do not leave at room temperature for very long or they may spoil.
- .

