Roasted Cauliflower Hummus

Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Arrange cauliflower and garlic evenly in prepared baking sheet. Brush with 1 tablespoon of the lemon juice. Roast 20 to 25 minutes or until tender. Cool 10 to 15 minutes. Transfer cauliflower and garlic to a food processor along with the remaining 2 tablespoons lemon juice, the beans, and tahini. Season with salt. Process until smooth, adding ¼ cup water or more to thin to desired consistency. Transfer hummus to a bowl. Serve immediately or cover and chill up to 3 days. To serve, top with herbs and, if desired, pine nuts. Sprinkle with crushed red pepper. Serve with veggies and crispbread crackers. Prep-time: 15 MINUTES / Ready In: 30 MINUTES Makes 2½ cups dip Serving size: ¼ cup