Small Bites

Black Bean Hummus

This dip uses black beans in place of chickpeas for a fun twist on a Middle Eastern classic. Recipe courtesy of The Order.

Photo by Vivian Wheeler

Serves 8. Recipe courtesy of The Order.

12–15 cloves roasted garlic
¼ cup olive oil
2 cups cooked black beans
2 lemons, juiced
2 tablespoons cumin
¼ cup tahini
Salt and pepper to taste
Chimichurri for serving

To prepare
Blend all ingredients except oil in food processor until desired consistency. Slowly add in oil until fully incorporated. Serve topped with chimichurri. 

Editor’s Note: The Order serves this hummus topped with chimichurri.