1/3 cup Tribe Organic Classic Hummus
2 tablespoons olive oil
1/4 teaspoon freshly ground black pepper, plus more for garnish
1/4 teaspoon salt
1. Put eggs in a medium pot and cover with cold water. Bring to a boil over high heat. Cover, remove from heat, and let sit 14 minutes.
2. Fill a large bowl with ice water. Transfer eggs to ice water bath with a slotted spoon, reserving hot water from cooking. Cool eggs at least 10 minutes, then use slotted spoon to transfer back to hot water to loosen shells for 10 to 20 seconds. Remove from water, pat dry, and peel. Cut eggs in half lengthwise. Scoop out egg yolks and put in a medium bowl with hummus, olive oil, pepper, and salt. Mash mixture together with a fork. Spoon filling into egg white halves, dividing evenly, and sprinkle with additional black pepper.