Hummus with pinto beans, roasted peppers and garlic

• Si Facile Pinto Beans, rinsed and drained - 1 500 ml jar
• Red bell peppers, halved and deseeded - 4
• Tahini - 1/4 cup
• Garlic clove - 1
• Lemon juice - 2 tbsp
• Olive oil - 2 tbsp
• Salt and pepper - to taste

Preparation

1. Place the oven rack at the top of the oven and preheat the oven to 425°F (215°C).
2. Brush the peppers with oil. Place them, skin-side up, on a baking sheet. Bake for 15 to 20 minutes or until the skins blacken.
3. Let the peppers rest to cool. Remove the skins from the peppers.
4. In a blender, purée the peppers, pinto beans, tahini, garlic, and lemon juice until smooth. Season with salt and pepper.
5. Enjoy!