Black Bean Hummus

Preheat oven to 350ºF.

Place the deseeded poblano pepper halves onto a sheet of foil and drizzle with 1 teaspoon oil and 1/4 teaspoon garlic salt. Fold foil over the pepper so that it’s in a little foil pouch and place on baking sheet. Roast in oven for 25 minutes and allow to cool.

While the pepper cools, blend rinsed black beans and garbanzo beans in a food processor until smooth. Add lime juice, remaining 1 1/2 teaspoons oil, the water (see note) and seasonings. Blend until completely smooth.

Refrigerate until ready to serve. This hummus is great served alongside fresh bell peppers, carrots, jicama, or pita chips

Note: Start with 2 tablespoons of water. If the hummus is too thick, add more.