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.
- In a blender combine roasted garlic and garbanzo beans. Slowly blend into a paste.
- Add in lemon juice, red pepper flakes and a little salt & pepper. Blend well.
- With the blender on low, slowly add oil, in a steady stream. Blend well.
- Season with more salt & pepper to taste.