HUMMUS DEVILED EGGS

Deviled eggs take to a Middle Eastern treatment so well, this might become your new favorite way to enjoy them.

Make ahead: The eggs can be cooked up to 1 week in advance; refrigerate in an airtight container. The filling can be refrigerated a day or two in advance.

Adapted from a recipe at TheLemonBowl.com.

12 hard-cooked eggs

1/2 cup homemade or store-bought

hummus

2 tablespoons fresh lemon juice 2 teaspoons extra-virgin olive oil Water, as needed

2 tablespoons za’atar

Cut the eggs in half lengthwise. Separate the whites and yolks and make sure the egg white halves have no trace of cooked yolks. (You may wish to slice a thin layer off the bottoms of each one, for stability.)

Place the egg yolks in a mixing bowl, along with the hummus, lemon juice and oil. Mash with a fork or use an immersion (stick) blender to blend until creamy and smooth.

Just before serving, spread some za’atar on a small plate. Working with one egg white half at a time, invert into a small bowl of water, then transfer to the dish of za’atar, lightly pressing to coat the flat surface of the egg white half. Spoon or pipe a tablespoon of the filling into each egg white half. Sprinkle the filling with a little more za’atar. Serves 6 (makes 24 halves)

Per filled half: 50 calories, 4 g protein, 1 g carbohydrates, 4 g fat, 1 g saturated fat, 95 mg cholesterol, 45 mg sodium, 0 g dietary fiber, 0 g sugar