By Libbie Summers
Assisted by David Dempsey

Two hummus recipes that don’t involve a chickpea. My work here is done.

Black Bean Hummus
Serves 4-6

What you need: 
Juice from one lime (a juicy one)
1 (15 ounce) can black beans, rinsed and drained
1 tablespoon tahini paste
1 garlic clove, minced
1 half jalapeno, chopped
1 teaspoon ground cumin
Kosher salt
Freshly ground black pepper
Drizzle of olive oil

What to do: 
In the bowl of a food processor, add the lime juice, beans, tahini, garlic, jalapeno and cumin. Process until smooth (add a little warm water to the mixture if too thick). Salt and pepper to taste and drizzle with olive oil just before serving.

Lemony Lima Bean Hummus
Serves 4-6

What you need: 
Juice and zest from 1 large lemon
1 (10 ounce) bag frozen lima beans, steamed until just tender
1 tablespoon tahini paste
1 garlic clove, minced
1 teaspoon ground cumin
2 tablespoons olive oil, divided
Kosher salt
Freshly ground black pepper

What to do: 
In the bowl of a food processor, add the zest and juice, lima beans, tahini, garlic, cumin and all but 1 teaspoon olive oil. Process until smooth. Salt and pepper to taste. Drizzle with remaining olive oil just before serving.