Hard boil eggs and peel.
With a sharp knife cut them into halves.
Carefully take out yolk from each half.
Keep aside.
Peel and cut beetroot into rough thin pieces.
Dry roast them in a pan with little salt.
In a mixer grinder or food processor add boiled chickpeas, egg yolks, roasted beetroot,hung curd, roasted sesame seeds, olive oil, garlic cloves,roasted cumin seeds, black pepper, paprika and salt.
Grind them to a fine paste.
Transfer to a bowl.
Now take a cake decorating piping bag and star nozzle. Alternatively you can simply scoop out the hummus in the eggs.
Fill the beetroot hummus to the piping bag.
Fill each egg cavity with the hummus.
Fill all the eggs with hummus either with piping bag or by spoon.
Transfer to a serving plate.
Sprinkle some crushed black pepper and chilli flakes.
