Courtesy of Cooking with Coconut Flour

This dressing is excellent for tossed green salads

INGREDIENTS:

2 heads garlic, roasted
2 cans (15-ounces each) white beans, drained
¼ cup extra virgin olive oil
4 teaspoons ground cumin
½ cup lemon juice
¼ cup coconut milk
2 teaspoons fresh rosemary
2 teaspoons fresh oregano
2 teaspoons fresh thyme
3 tbsp coconut flour

DIRECTIONS:

Put all ingredients in food processor. Add more liquid if necessary to achieve desired consistency. Serve with chips, crackers, fresh carrot or celery sticks.