Hummus Deviled Egg Dip

8 large Ohio eggs, hard-cooked and peeled

12 small sweet orange peppers, cut in half lengthwise and ribs and seeds removed

1/2 cup shredded carrots

1/2 cup canned chickpeas, drained

4 oz. cream cheese, softened

2 tablespoons sour cream

2 teaspoons finely chopped chives

2 teaspoons fresh lemon juice

1 teaspoon smoked paprika

1/4 teaspoon garlic powder

Salt and pepper

Orange food coloring

Fresh dill for garnish

In the bowl of a food processor, add eggs and all the ingredients. Process until well combined. Add 5-6 drops of orange food coloring to the desired color.
Fill a pastry bag with the egg mixture and pipe into the peppers with a zig-zag motion to resemble the ridges on a carrot.
Garnish with several sprigs of fresh dill to look like the tops of carrots.

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