Anna Sultana’s Roasted Garlic Hummus, Salad Dressing and Onion Spread

We’re now officially having another cold January here in Manitoba.

The temperature is hovering at minus 30º C.

With the windchill it’s feeling like minus 40º C.

Yeah… that’s cold.

We were kidding ourselves back in December when we thought we were going to enjoy a mild winter during the start of 2016.

Well, Winnipeggers can dream, can’t we?

I recently posted the recipe for Roasted Garlic and Roasted Garlic Butter.

The butter isn’t the only thing you can make with roasted garlic.

Here are three more recipes.

But feel free to experiment and create a new family favourite!

Hints:

Don’t store any of these garlic recipes in plastic containers.

The scent tends to linger.

The amount of garlic cloves in the recipes is just a suggestion.

If you'd like a milder or stronger flavour, no problem.

Just use less or more garlic.

The roasted garlic gives the hummus and dressing a sweeter, milder taste than hummus made with raw garlic.

The kiddies might like the gentler garlic flavour with their fresh veggies. 

The mashed roasted garlic paste can be refrigerated in a jar with a tight-fitting lid.

Or frozen, if you’ve made more than you can use in a couple of weeks.

Roasted Garlic and Onion Spread is good served with cheese and crackers.

Or spread it on bread for sandwiches.

It’s particularly good with a Panini or in a grilled cheese sandwich.

You can also use it on garlic bread, garlic toast, bruschetta, crostini and canapé.

Freeze any Roasted Garlic and Onion Spread you’ll be storing for over a week.

                        Roasted Garlic Hummus 

Place in a blender

1 can (19 oz / 540 mL) chickpeas, drained and rinsed

1/3 Cup olive oil

1/4 Cup lemon juice

3 Tablespoons water

3/4 teaspoon salt

1/4 teaspoon pepper

Pulse until smooth. 

Add by squeezing out into the blender

4 to 8 roasted garlic cloves 

Purée until well combined. 

Transfer to a serving dish.

Sprinkle over hummus

1/4 teaspoon paprika (optional)

Serve it with crackers and vegetables.

                        Roasted Garlic Salad Dressing

For the Roasted Garlic Paste:

Squeeze into a small jar with a tight fitting lid the cloves from

8 whole roasted heads of garlic

Mash gently with a fork.

For the Dressing:

In a small jar with a tight fitting lid combine

1 teaspoon roasted garlic paste

1 teaspoon honey or sugar

1 Tablespoon vinegar

2 Tablespoons extra virgin olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

Close the jar and shake vigorously or stir with a fork.

                        Roasted Garlic Onion Spread

Peel, roughly chop and place in blender

2 large sweet onions

Pulse until finely chopped.

Place in a medium saucepan 

2 Tablespoons extra virgin olive oil

2 Tablespoons butter

The chopped onions.

Cook over medium high heat for 5 minutes, until soft. 

Add by squeezing out into the pan of chopped onions

2 - 3 heads of roasted garlic

Cook for another 10 - 15 minutes, or until the excess moisture starts to cook off.

Add

1/4 Cup packed brown sugar

3 Tablespoons vinegar (wine or balsamic)

1/4 teaspoon black pepper

Cook, stirring often, for another 15 - 20 minutes.

The mixture should be thick and deep golden.

Taste to adjust the seasoning. 

Pour into a container with a tight-fitting lid.

Cool and refrigerate until needed.