Since it's been so hot lately (at least here), I'd recommend making this recipe early in the morning - not in midafternoon as I did today!
1 can kidney beans, drained, with liquid reserved
2 cloves garlic, unpeeled (can be more or less depending on your taste)
1/2 jalapeno pepper, cut lengthwise, seeds removed (again, depending on your tastes)
Olive oil spray
2 TB lime juice
1 tsp onion powder
2 tsp cumin
1/2 c. fresh cilantro, coarsely chopped
Heat oven to 400 F. Prepare the garlic and jalapeno for roasting by spraying with the baking spray (for garlic cloves, peel back the tip of the paper and spray there, but otherwise leave the papery outside on). Place on a sprayed baking sheet and roast 10-20 minutes, depending on your oven/size of garlic cloves/etc.
Remove from the oven. The garlic should pop out of its skin fairly easily. Chop into smaller pieces and set aside. Peel of the jalapeno's skin.
Place all ingredients in a food processor and blend to reach desired consistency, adding lime juice and reserved kidney bean liquid as needed. It should reach a consistency similar to hummus and have a reddish-white color.
On a spicy scale of 1 to 5, this was about a 3, so consider reducing or increasing the jalapeno/garlic/cilantro as desired. The lime juice helps cool it down and gives it a southwestern flair. I also added a pinch of nutritional yeast at the end - though I wouldn't recommend adding too much more than that, as it has a strong flavor.
(Note - it was a lot spicier when it was fresh than after sitting in the fridge for just a few hours, so flavor accordingly)
I ate it with baked Tostitos, but you could easily put it on pita or wrap it up in a tortilla. Since this recipe also has virtually no fat, you can pretty much serve it with anything guilt-free!