Roasted Garlic Salad Dressing

I can’t even begin to say just how much I love this dressing. Great roasted garlic flavor tamed by Dijon and honey. And not overly mustardy, either. That’s a good thing because for me, there is a such thing as too much mustard. The perfect consistency, not too thick that you need to cut it with a knife, and not too runny so that it just rolls right off your salad.
Roasted Garlic Salad DressingThis roasted garlic salad dressing would also be outstanding as a poultry marinade, specially for chicken destined for the grill. It is packed with flavor.

You can make roasted garlic in the oven, or even in your slow cooker!

Roasted Garlic Salad Dressing

Course Dressing
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 /2 cup

Ingredients

  • 8 cloves garlic roasted, and peeled (I roasted my garlic in the oven or in the slow cooker)
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon fresh lime juice
  • Kosher salt and freshly ground black pepper
  • 1/2 cup olive oil

Instructions

  • Place all ingredients except for the olive oil into a blender and process until smooth.
  • Keep the blender running while slowly adding the oil. Process until smooth and incorporated.

Roasted Garlic Hummus

After making a delicious roasted red pepper hummus the other day, I decided to make a variation. This roasted garlic hummus was another big hit. Perfect for game-time snacking. I also like to pack a little for Anita to take in her lunches. Hummus holds up great and tastes just as good the next day.

Roasted Garlic Hummus

I roasted the garlic for this hummus in my oven. I’m also a big fan of slow cooker roasted garlic. If I have a grill fired up, I’ll just throw it onto the grill for a while instead. There is no substitute for it so take the time to do it right.

Roasted Garlic Hummus

Course Appetizer
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Author Mike

Ingredients

  • 2 large heads garlic
  • 1 lemon juiced
  • 1/4 cup Tahini
  • 2 tablespoons olive oil plus more
  • 1/2 teaspoon garlic not roasted, minced
  • 1/2 teaspoon cumin more or less, to taste
  • 1/4 teaspoon cayenne pepper more or less, to taste
  • Kosher salt
  • 1 15 ounce can chickpeas

Instructions

  • Preheat oven to 450 F.
  • Cut about 1/4" off the bottoms (non-root side) of the garlic, exposing the cloves. Drizzle with a splash of olive oil. Wrap in foil and put into the oven for about 45 minutes or until softened. Remove and let cool. Remove the roasted garlic by squeezing on the garlic bulb.
  • Place lemon and Tahini into a food processor and puree for 1 minute.
  • Scrape down the sides of the processor and puree for another 30 seconds.
  • Add 2 tablespoons of oil, garlic, cumin, cayenne, and salt.
  • Process for 30 seconds. Scrape down the sides and puree another 30 seconds.
  • Open the can of peas. Drain the liquid into a cup, then rinse and drain well.
  • Add half of the peas to the processor and run for 1 minute.
  • Add the remaining peas and process another 1-2 minutes or until smooth.
  • Add in the roasted garlic. If the mixture is too thick, add a little bit of the reserved chickpea liquid, but not much.
  • Serve drizzled with oil.

Roasted Garlic

Roasted garlic is just one of those things that are great to keep on hand. It can be added to a lot of things to really kick them up. Boring mayonnaise? Add a bit of garlic and make a great sandwich super! Boring burger? Add some more, either by mixing it into the patties when you make them, or just put a big ole dollop (or mix with a little mayonnaise) on top just before you serve them!Roasted Garlic BurgersRoasted garlic is also fantastic in my roasted garlic salad dressing. There are so many uses for it that I recommend making several heads at once. Just substitute it for ‘regular’ garlic in any dish.

Roasted Garlic

Course Sauce
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Author Mike

Ingredients

  • Olive oil
  • Heads of garlic
  • Sea salt

Instructions

  • Preheat oven to 400 F.
  • Pel away the outer layers of the garlic skin, leaving the cloves intact.
  • Cut off about 1/2" of the top of the head, exposing all of the tops of the cloves.
  • Place head on a piece of foil and drizzle with olive oil and sprinkle with salt.
  • Wrap in foil and place in oven 30-35 minutes or until the garlic feels a little soft.
  • Remove from oven, open foil packet, and let cool.
  • Squeeze garlic from head onto a cutting board. Don't miss any of the roasted yumminess! Squeeze hard!
  • Mash the garlic into a paste using the back of your knife, making sure to break up any large chunks.
  • Store in the fridge until ready to use.