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Roasted cauliflower and garlic hummus


1 medium head of garlic
1 small head of cauliflower, chopped about 3 cups
1 medium avocado
1/2 cup cooked navy beans
1 tablespoon lemon juice
1 teaspoon sea salt
1/4 teaspoon ground black peper

  2. Preheat oven to 400°F. Lightly grease or line with parchment paper a standard baking sheet.
  3. Peel away the loose outer layers of skin on the head of garlic, then cut off the top 1/4 inch to expose the tops of each clove of garlic. Drizzle one teaspoon of olive oil over top, being sure to coat the top of each clove. Wrap in aluminum foil and place on prepared baking sheet.
  4. On the same baking sheet, spread the chopped cauliflower into an even layer. Roast for 35-40 minutes, or until the cauliflower is golden and tender, and the garlic is easily pierced with a knife. Unwrap garlic and let cool for 10 minutes.
  5. Once garlic is cooled, squeeze the contents of each clove into the bowl of a food processor. Add all other ingredients and process, wiping down the sides of the bowl if necessary until a smooth, mixture forms. If your mixture will not come together, add water, a tablespoon at a time, until you reach your desired consistency.
  6. Taste, and adjust seasonings as necessary.
  7. Store in an airtight contain in the refrigerator for up to one week.



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