How to: Roast Garlic and Keep the Vampires Away
It is October, after all: the month of bewitching and blood-sucking and things that go bump in the night. Your best defense, other than a wooden stake? Roasted garlic, of course!*
*I’d also like to note than roasting garlic is good for other things too, like…eating.
1. Cut the top off a head of garlic.
2. Lay beheaded garlic on a small square of foil. Drizzle lightly with olive oil (about 1 tbs.).
3. Bring edges of foil up to completely enclose garlic. Place on the middle rack of an oven heated to 375 degrees. Leave it there for 30 minutes.
4. When those 30 minutes are up, unwrap foil packet, but leave garlic still surrounded by the foil. Return to oven for 30-40 minutes.
5. Remove from oven when garlic looks like this (below). Simply use a fork to pull individual cloves out of their paper skin.
7. What? You want to eat your roasted garlic? You want a step 7? Okay. Let’s make white bean dip with it!
8. Open and drain two cans of white beans (Great Northern Beans, preferably). Add to food processor. Add the juice of a lemon and a half. Add a tablespoon of kosher salt. Add a teaspoon of freshly grated black pepper. Add 1/2-3/4 of the roasted garlic cloves.
9. Run food processor. While it runs, pour olive oil in to the bean mixture. Start off with less olive oil; you can always add more. You’ll end up adding 1/4-1/2 cup of olive oil. You want it to come together, but do not want it to be oily.
10. Serve with pita chips or warm pita bread for dipping. Or spread it on sandwiches. Or dip cut veggies into it. Or eat it with a spoon. It is entirely up to you.