- 1 whole head garlic
- 1 (15-ounce) can black beans
- Juice from 1/2 lemon, freshly squeezed
- 1/2 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
- 1/3 cup olive oil
- 1 tablespoon chopped parsley
- Unsalted butter, for frying
- 12 small flour tortillas
- 2 avocados, thinly sliced
- Cilantro leaves (optional)
- 2 cups Monterey Jack cheese, grated
- Sour cream, for serving
- Preheat oven to 450ºF.
- Slice the head of garlic lengthwise in half. Transfer garlic to aluminum foil. Drizzle with 1 tablespoon olive oil and seal the foil. Roast in the oven until the garlic is tender, golden, and sweet, about 45 minutes to 1 hour.
- In a food processor or blender, combine the roasted garlic, black beans, lemon juice, paprika, salt and pepper. Blend until smooth, slowly streaming in the olive oil, about 5 to 6 minutes, stirring occasionally. Add the parsley and pulse for 30 seconds. Season more to taste. Set aside.
- Melt 1 tablespoon butter in a skillet over medium-high heat. Spread the hummus on a tortilla top with avocado and cilantro, and sprinkle with plenty of cheese. Cover with a second tortilla. Lay the tortilla in the skillet and cook until the bottom is golden brown, about 4 to 5 minutes. Add a ½ tablespoon more butter and flip the quesadilla. Continue cooking until the second side is golden brown, about 4 minutes. Repeat until all the quesadillas are cooked.
- Cut into wedges and serve with sour cream.
- Cook with soul. Eat with pleasure!