How to roast garlic, and a recipe for roasted garlic hummus

by inspiredrd on September 21, 2011

Did you know that when you roast a bulb of strong and pungent garlic, it becomes soft and sweet and oh so amazing?

Roasting garlic is one of the simplest things you can do in the kitchen.  Even for you non-cooks out there, you can do this.  It’s so easy.  Choose a bulb of garlic that has a flat bottom.

Slice off the very bottom of the garlic so that the cloves are peeking through.  Drizzle with olive oil and sprinkle with sea salt.

Wrap it up in foil and throw into the oven at 350.  Or 325.  Or 400.  It really doesn’t matter.  If you are baking a main dish, just throw it right in there with it.  Bake for 30-45 minutes until the cloves are nice and soft.

This is what the garlic will look like when it’s finished.  Let the bulb cool until you can comfortably touch it.

Pop the garlic cloves out with your fingers. They should come out very easily.  At this point, you can use the roasted garlic for any number of things.

-Make real garlic bread by spreading the garlic and some olive oil onto bread and popping it under the broiler for a few minutes.

-Toss roasted garlic into a pasta dish for a new level of flavor.

-Smash it up and throw it into a bowl of mashed potatoes.

-Take a couple cloves and make roasted garlic salad dressing.

-Toss it around with roasted vegetables or ratatouille.

Or you could make some roasted garlic hummus like I did…


Roasted Garlic Hummus
 
Ingredients
  • 1 can garbanzo beans, rinsed or 2 cups cooked chickpeas
  • 3 Tbsp. tahini
  • 3 Tbsp. olive oil
  • ¼ cup water
  • 1 bulb roasted garlic
  • juice and zest of 1 lemon
  • ½ tsp. sea salt
  • Sriracha sauce (optional)
  • Blend all ingredients to food processor until smooth. Serve with raw vegetables or pita bread. Garnish with Sriracha sauce if desired. I plated my hummus twice, once without the Sriracha (for the kids) and once with a Sriracha heart (for the grinning guy below).
Instructions
  1. Blend all ingredients to food processor until smooth. Serve with raw vegetables or pita bread. Garnish with Sriracha sauce if desired. I plated my hummus twice, once without the Sriracha (for the kids) and once with a Sriracha heart (for the grinning guy below).

 

Don’t forget to check out the Recipe ReDux roundup below for more condiments, spreads, and salad dressings in this month’s theme “Dressing for Success”.

 

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