I have been on a pretty big roasted garlic kick the past month and have to admit it has been really nice to become reacquainted with an old favorite.  There is something about slow roasting a head of garlic until it is sticky and rich in flavor.  I love the pungent smell that over takes the kitchen and eventually rest of the house.  It is musky and sultry.  As well as warm and comforting.

Roasting garlic actually mellows the bitter bite that fresh garlic tends to add to a recipe, such as hummus.  In this hummus recipe the garlic is very subtle and caramelized;  perfect with lemon, tahini and chickpeas.  I like to serve lavash with it, as a light lunch or simple snack.


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