Pinto Bean Spread

For Blackened Garlic, heat a small cast-iron skillet over high. Add garlic cloves to hot skillet. Cook 3 minutes or until garlic starts to blacken. Cook and stir 3 minutes more or until garlic is lightly blackened on all sides. Add dried thyme and a pinch each of sea salt and freshly ground black pepper; toss to coat. Transfer to a cutting board; let cool. Mince garlic. Drain pinto beans, reserving liquid. Rinse and drain beans. If you like, reserve a few beans for garnish. In a food processor combine beans and 3 tablespoons Blackened Garlic; process until smooth. Add lemon juice and chile powder (if using). Season with salt and black pepper. Process until creamy. (There should be no lumps.) Add reserved liquid from the pinto beans, 1 to 2 tablespoons at a time, as needed to reach desired texture. Top with reserved beans (if using) and additional chile powder. Serve Pinto Bean Spread immediately or store in an airtight container in the refrigerator up to 3 days. Store leftover Blackened Garlic in a separate airtight container in the refrigerator up to 4 days. Prep-time: 15 MINUTES / Ready In: 30 MINUTES Makes 3 cups Serving size: ¼ cup