Preheat your oven to 400 degrees F.

Using a sharp knife, slice the tops off the whole heads of garlic, leaving the skin on. (The goal here is to reveal the tops of the garlic cloves.) Drizzle the cloves with a good amount of olive oil and sprinkling of salt. Bake in a small casserole dish with a lid or tightly wrapped in foil at 400 degrees F for about 45 minutes or until golden brown and soft.

In a large skillet, toast the pumpkin seeds with a good drizzle of avocado oil (or olive oil) and a sprinkling of salt over medium-high heat for 7-8 minutes, stirring every so often. Set aside half a cup for garnish.

Add the roasted garlic (squeeze it out!), toasted pumpkin seeds, nutritional yeast, black pepper, sea salt, tamari, smoked paprika, lime zest, lime juice, rice vinegar, olive oil, and 1/4 cup water into a food processor. Blitz on high until a paste forms. Use a spatula to scrape down the sides, as needed. Once things are smooth, add the chopped kale and continue to blitz until it is broken down and creamy. At this point, if desired, you can add a few splashes of water until preferred consistency is reached.

To serve, transfer the spread into a beautiful bowl or plate and using a large spoon, spread and swirl it throughout the bottom of the dish. Drizzle with good olive oil, reserved toasted pumpkin seeds, a dusting of smoked paprika, freshly chopped cilantro, a final squeeze of fresh lime juice, and flaky salt, to taste. Enjoy with your favorite sliced veggies (carrots, cucumbers, or celery work great) and your favorite crunchy crackers.