Slice eggs lengthwise down the center creating two halves.
Remove egg yolks and place them in a medium size bowl.
Add hummus, lemon juice, and hot sauce to the yolks. Mash and mix with a fork until the yolks are completely mashed and the ingredients are well mixed. Taste and mix in salt to taste.
Using a spoon or a pastry bag fill the egg whites with the egg yolk mixture.
Finely chop the fresh parsley and lightly sprinkle the eggs with parsley and smoked paprika.
Refrigerate until ready to serve.
Notes
Cover and refrigerate any leftovers for up to two days.