Roasted jalapeno black bean hummus

Preheat the oven to 400F. Cut the top off the garlic and season with salt, pepper and a little oil; season the jalapenos the same.

Roast around 30 to 40 minutes, then let them steam in a covered bowl.

Remove the outer skins of the garlic and jalapenos.

In a food processor, pulse the roasted garlic, jalapenos, cilantro and a little salt several times.

Add the drained black beans and tahini and pulse 30 to 60 seconds; add the lime juice and pulse.

Slowly drizzle in the oil until the desired consistency. Taste, adjust salt and lime juice, and pulse.

Serve with tortilla chips.