Pueblo Chili Hummus

• 1 16 oz can chickpeas/garbonzon beans
• 2 Tbl Olive Oil
• 1 tsp garlic powder
• One large fire-roasted Pueblo Chili
• ¹/₄ cup water

Combine chickpeas, olive oil, garlic powder and the chili in a food processor and process until smooth. Add water a bit at a time until the proper consistency is reached. It should be light and fluffy, not thick and pasty.

Allow hummus to sit for an hour - or as long as overnight - for flavors to combine. Serve with veggie sticks and whole-grain flat-bread wedges.