Open-Faced Salad On Toastettes With White Bean Hummus

• mustard vinaigrette
• 1/4 cup grainy mustard
• 1/4 cup sherry vinegar
• 1/4 cup sugar
• 1.5 tablespoons salt
• 1 handful roasted garlic
• 2 teaspoons cracked black pepper
• 1/4 cup coocnut oil
• 3/4 cup garlic oil
• 1/4 cup safflower oil
• roasted garlic white bean hummus
• 1 quart safflower oil
• 2 cups garlic cloves
• 1 can white beans or cannellini beans
• 1 juiced lemon
• 1/4 cup roland tahini paste (mixed)
• 1/4 cup garlic oil
• 5 pieces roasted garlic

1. in a blender add all ingredients blend... slowly add coconut and safflower oil
2. in a saute pan put garlic and oil together. on med-high heat let oil come to a boil for 10 minutes until garlic is golden brown. separate garlic from oil when ready with a slotted spoon.( this also goes into the vinaigrette listed above) in a blender add beans, lemon juice, tahini, roasted garlic and garlic oil...blend til smooth

vinaigrette, grainy mustard, sherry vinegar, sugar, salt, handful, cracked black pepper, coocnut oil, garlic oil, safflower oil, garlic, safflower oil, garlic, white beans, lemon, tahini, garlic oil, garlic

Taken from food52.com/recipes/6602-open-faced-salad-on-toastettes-with-white-bean-hummus (may not work)