Not So Devilish Eggs

Here's a quick Mark-it-Better tip I got from my dear friend Christmas (thanx L'il Chrissy!!) - for a healthier twist on an American summer time classic, replace the boiled egg yolk mixture you usually fill your deviled eggs with with a zippy dollop of hummus.

Wild Garden's got several tasty varieties of pre-made hummus if you feel like being lazy.

But if you've got 10 minutes, why not whip up a batch of your own. This recipe from Southern Living is one of my favorites:

Ingredients
1 (16-oz.) can garbanzo beans, drained and rinsed

1/3 cup olive oil

3 tablespoons lemon juice

1 teaspoon minced garlic (I use at least a full tablespoon)

1/2 teaspoon ground cumin

1/4 teaspoon ground red pepper (I use close to a teaspoon - I like some kick!)

Salt and pepper to taste

1 tablespoon olive oil (They say "optional". I say, you might even need a bit more!)

Preparation

Process first 6 ingredients and 2 tablespoons water in a food processor 1 to 2 minutes or until smooth, stopping once to scrape down sides. Add salt and pepper to taste. Transfer to a bowl. Cover and chill 2 hours or up to 3 days. Drizzle with 1 tablespoon olive oil just before serving, if desired. Garnish, if desired.

Spicy Cilantro-Lime Hummus: Prepare recipe as directed, substituting lime juice for lemon juice, increasing ground red pepper to 1/2 teaspoon, and adding 1/3 cup firmly packed chopped fresh cilantro and 2 teaspoons grated lime rind to the ingredients in food processor bowl. Garnish hummus with 1/8 teaspoon grated lime rind, if desired.

Roasted Red Bell Pepper Hummus: Prepare recipe as directed, omitting ground cumin and adding 1/2 cup roasted red bell peppers, chopped, and 2 tablespoons fresh oregano leaves to the ingredients in food processor bowl. Garnish hummus with dried crushed red pepper flakes, if desired.

Makes 1 1/2 cups (serving size: 2 tablespoons)

Southern Living Cooking School, APRIL 2007 Grilling 101