1. In a medium saucepan melt butter, water, salt and pepper. Bring to a boil. Once water mixture starts to boil, remove from heat. Add flour immediately and stir vigorously with a wooden spoon. Continue stirring until the paste pulls away from the side of the pan.

2. Add egg to the paste and continue stirring until well blended. Add Summer Fresh Spicy Chili Pepper Topped Hummus and cream cheese to the paste. Mix until everything is blended.

3. In a small saucepan, add canola oil until about 1.5 inches deep. Bring oil to 350°F. Using a small ice cream scoop, drop ball of mixture into the hot oil. Fry until golden brown. Repeat until all the mixture has all been used.

4. Melt chocolate in a glass bowl in the microwave for about 30 seconds. Add a pinch of cinnamon and stir well. Drizzle on top of beignet.