Refried Bean Hummus (Vegan)

• 1 whole Jalapeno, Halved, Seeds Removed If You're Heat-sensitive
• 1 whole Small Onion, Peeled And Halved
• 1 clove Garlic, Unpeeled
• 28 ounces, weight Canned Pinto Beans, Lightly Drained
• 1/2 teaspoons Cumin
• 1 whole Lime, Zest And Juice, Divided
• 13 cups Olive Oil, Plus More If Needed
• Salt To Taste
• Tortilla Chips For Serving

1. Heat the oven to 425 F. Place the jalapeno, onion and garlic in a small baking dish.
2. Roast the vegetables until charred at the edges and softened, for about 30 minutes.
3. Remove dish from oven.
4. Let the mixture cool slightly.
5. Into a food processor or blender, add the beans, roasted jalapeno, roasted onion, garlic (remove the skin), cumin, lime juice and olive oil.
6. Blend until smooth, and taste.
7. Add salt to your preference and more olive oil if needed to smooth the dip.
8. Serve topped with the lime zest.
9. Enjoy!

if, onion, clove garlic, pinto beans, cumin, lime, olive oil, salt, tortilla chips

Taken from tastykitchen.com/recipes/special-dietary-needs/refried-bean-hummus-vegan/ (may not work)