Ingredients

• 2 jalapeno peppers
• 1 (15 ounce) can of garbanzo beans, drained
• 2 tablespoons olive oil
• 2 tablespoons almond butter (peanut butter is OK, or tahini)
• 2 tablespoons lemon juice
• 4 cloves fresh garlic
• 1 cup canned pumpkin
• Salt to taste

Cooking Directions

1. Slice jalapeno peppers in half lengthwise and place on a baking sheet, skin sides up. Add garlic cloves.
2. Broil in a preheated oven about 15 minutes, or until the jalapeno pepper skins blacken and char.
3. Remove blackened skin, if desired, and chop the jalapeno peppers. Add to a food processor.
4. Squeeze the garlic from the skins into the food processor.
5. Add remaining ingredients to food processor and process until creamy.

NOTE: You can always add more olive oil to achieve a creamier texture. Just stream the oil into the mixture while processing on low until your desired texture is reached.