I made these in addition to the regular deviled eggs my sister-in-law brought to Easter dinner yesterday.. I liked them, even tho I didn’t have any capers on hand so left them out.

Deviled Eggs (with hummus filling, Dean Ornish friendly)

8 whole eggs
1 (15 oz.) can chickpeas (garbanzo beans)
1/4 cup chopped parsley
4 teaspoons while grain mustard
1/2 teaspoon grated lemon zest
1/2 teaspoon minced garlic
1/8 teaspoon black pepper
1 Tablespoon minced red onion
1 Tablespoon minced capers
Paprika

Boil eggs and cool. Drain garbanzo beans, reserving 1/3 cup liquid.

Peel eggs, then cut in half lengthwise. Remove the yolks and discard. Gently wash the whites to remove traces of yolk. Pat dry.

In a food processor or blender, puree beans, parsley, mustard, lemon zest, garlic and pepper until smooth. (Recipe doesn’t say when to use the reserved liquid, so I added small amounts of the reserved liquid until the bean mixture was the right consistency to fill eggs)

Transfer to a bowl and stir in red onion and capers. Taste and adjust seasoning.

Fill egg halves with filling. Sprinkle lightly with paprika.