Start by placing the eggs in a pot and covering them with cold water. Ensure the water level is about an inch above the eggs.
Bring the water to a rolling boil over high heat. Once boiling, turn off the heat and let the eggs sit in the hot water for about 15 minutes. This method ensures perfect hard-boiled eggs.
Using a slotted spoon, remove the eggs from the pot and run cold water over them to halt the cooking process. I like to let them cool slightly, as eggs are easier to peel when they're a little warm.
Carefully cut the peeled eggs in half lengthwise with a sharp knife. Dipping the knife in water between cuts helps prevent sticking and allows a smooth slice.
Gently scoop out the yolks and place them in a bowl of a food processor. Be sure to reserve four of the yolks for the filling.
Discard the remaining yolks or save them as a special treat for your pet. To the food processor, add the chickpeas, tahini, roasted garlic, lemon juice, sriracha, extra virgin olive oil, honey, and salt.
Process the mixture until it’s smooth and easily spreadable. You may want to add the reserved chickpea liquid in small batches to achieve your desired consistency.
If you're sensitive to spice, start with just half a tablespoon of sriracha and mix in more to taste until you reach your preferred level of heat.
Transfer the filling into a pastry bag fitted with a decorative tip for piping (or you can simply use a spoon if you're going for a rustic look).
Pipe or scoop the filling generously into the halved eggs. Dust with smoked paprika using a mesh strainer to ensure an even sprinkle.
If you have any leftover filling, place it in a small bowl for spreading on crackers. These deviled eggs can be made up to a day ahead; just refrigerate them in a covered container.
