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…
- 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).
- 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”.
- Carlene Helble-Carlene’s Figments – Roasted Eggplant Pepper Schmeer
- Deanna Segrave-Daly – Teaspoon of Spice – Sicilian Relish
- Cherie Schetselaar Grain Crazy – Fry Sauce
- Dr Barb – Nutrition Budgeteer – Jalapeno Ranch Dressing is Versatile & Healthier
- Elizabeth Jarrard- Don’t (White) Sugar-Coat it – Spicy Tahini Dressing
- Kara Lydon – Peace, Love, and Food – Edamame Hummus
- Kat Lynch – Eating The Week – Citrus Sesame Avocado Dressing
- Emma Stirling – The Scoop on Nutrition – Recipe Redux Kitchen Garden Salsa Verde
- Emma Cutfield-The Hearty Heart – Go-Go-Goji: Blood Building Salad Dressing
- Lisa @ Healthful Sense – Sweet Peanut Sauce & Dressing
- Regan @ The Professional Palate – Ponzu Sauce
- Danielle Omar – Food Confidence RD – Recipe Redux: Your New Favorite Vinaigrette
- Stephanie Howard – Give Them Something Better – Creamy Garlic Feta Dressing
- Nicole Ferring Holovach – Whole Health RD – Mapple Salad Dressing
- Kristen @ Swanky Dietitian – Italian Vinaigrette Artichoke Dressing
- Ann Dunaway Teh – Eat to Nourish, Energize & Flourish – Thai Basil Peanut Pesto
- Kristina @ Love and Zest – Spiced Pumpkin Dip
- Meg @ Meg’s Food Reality – Sweet Potato Hummus
- gretchen | kumquat – dariy-free ranch dressing
- Everyday Tastiness – Pistachio Butter
- Alysa Bajenaru – Inspired RD – How to Roast Garlic & a Recipe for Roasted Garlic Hummus
- EA Stewart-The Spicy RD – Creamy Triple Pepper and Kale Dip
- Liz Weiss & Janice Newell Bissex – Meal Makeover Moms’ Kitchen – Garden-Fresh Tomato & Avocado Salsa
- Jessica Fishman Levinson – Nutritioulicious – Butternut Squash Cream Cheese Spread
- Diane Welland Honey Fig Jam http://eatwelleatclean.com/
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{ 11 comments… read them below or add one }
Sounds sooo good!!
I love that you gave a tutorial on roasted garlic because it simply is so divine (and so different from sauteed garlic – equally good in my humble opinion.) Adore the red heart add-on in the photos – just perfect! Love that you are a part of Recipe ReDux!
i just adore roasted garlic. i could eat almost a whole clove! (then i would probably have no friends…)
thanks for sharing this delicious recipe! (love the photos- especically the hubby shot!
This looks great! I love love roasted garlic! It gives it the most amazing flavor.
Garlic hummus is a favorite of mine, but I never though to roast garlic myself & make the hummus. Thanks for the nudge!
Mmm…I love roasted garlic, but I always forget to make it. Thanks for the reminder! Your hummus sounds wonderful and I love the photo with the heart. It looks like your guy did too
I love hummus – and appreciate the tips on how to properly roast garlic. I can’t wait to try!
I could eat roasted garlic schmeer’d like butter
I’ve found you can even freeze whole roasted cloves. Works great to pull out of the freezer, let thaw about an hour and then squeeze. The roasting of multiple heads of garlic makes the whole house smell amazing!
Wow! I think your pictures just keep getting better and better! And I love hummus! Yum! Thanks for sharing.
I will be trying the roasted garlic hummus soon. We love roasted garlic, I have a 6 cup muffin pan that we roasted garlic in, 6 heads at a time.
Thank you for the insight on how to properly roast garlic! Very helpful and it turned out divine! I also used your hummus recipe…very tasty! My boyfriend ate it up!
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