Preheat the oven to 400. Slice the top from the garlic head and drizzle the exposed cloves with 1 tbsp avocado oil and a pinch of salt. Wrap the entire head of garlic in a piece of aluminum foil and then place the wrapped garlic in the oven. Roast the garlic until the cloves turn golden brown and soft enough to spread, 30-40 minutes. Remove the garlic from the foil and allow to cool.
Once the garlic is cool enough to handle, gently squeeze out each clove and transfer to a food processor or blender. To the food processor/blender, add the thawed peas, parmesan, tahini, and lemon juice. Turn on the machine on and start to puree, slowly adding the olive oil a little at a time, and scraping down the sides once or twice. Add additional olive oil to reach desired consistency.
Taste for seasoning and add salt and pepper to preference. I like about 1 tsp salt and 1/2 tsp pepper.
Serve immediately or store in the fridge for about a week. To serve, spread over toasted sourdough and top with red pepper flakes and sprouts.
Roasted Garlic Sweet Pea Bruschetta https://oursaltykitchen.com/roasted-garlic-sweet-pea-bruschetta/