Roasted Garlic Sauce

If you've been following Laura Friendly for awhile, I'm sure you know that I LOVE roasted garlic. I use it in about everything because it adds a rich, buttery, sweet flavor. So, it only seemed appropriate that I make a Roasted Garlic Sauce. Both gluten-free and dairy-free, this makes a wonderful dip or the perfect accompaniment to your main course — add a big dollop to fresh pasta, vegetables, tofu or meat.

I use between 4 to 6 heads of garlic (depending on the size of the garlic) to create a deep, rich flavor. If you think this might be a little intense you can cut down the amount of garlic. Start with 2 to 3 heads of garlic and add more as needed. If you feel you've added a bit too much garlic (for your taste), add more garbanzo beans and oil to mellow out the sauce.

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INGREDIENTS


Start to Finish: 5 minutes (not including roasting time)

Makes: about 1-1/2 cups

• 4 to 6 heads roasted garlic, skins removed

• 1/2 cup cooked garbanzo beans, rinsed and drained

• 5 tbsp fresh lemon juice

• 1/4 tsp red pepper flakes

• 1/2 cup olive oil

• salt and pepper to taste

INSTRUCTIONS

1. In a blender combine roasted garlic and garbanzo beans. Slowly blend into a paste.

2. Add in lemon juice, red pepper flakes and a little salt & pepper. Blend well.

3. With the blender on low, slowly add oil, in a steady stream. Blend well.

4. Season with more salt & pepper to taste.