Roasting Garlic for Hummus

Video Transcript

"Hi, this is Leah Schaefer on behalf of Expert Village. Today, we're going to learn how to make a healthy vegetarian Lebanese feast. Okay. So first things first. We are going to roast up a couple cloves of garlic. I really like a lot of garlic flavor, and I want to make sure I have enough. So I am going to go ahead and do about three pretty large cloves. Now, I roast this because it really softens the flavor, and makes it a lot more tolerable for people who aren't a huge fan of garlic. It makes it sweet. So I've got my three cloves. I'm just going to try to break these apart here. And then I'm not going to peel them, but I'm just going to crack them just a little bit, and that is going to make sure that the oil gets absorbed into every part of the garlic. Okay. So again, I'm going to leave the skin on, and I'm going to put it on the foil and I'm going to make a little pouch. This pouch is going to make sure that the olive oil doesn't escape and drip into the stove, and it's also going to seal it up good so that the garlic will start to steam. I'm just going to drizzle some olive oil over it just to make sure that all the cloves get covered. And I'm just going to turn it around a little bit so that the cloves get covered. And I'll close it up. Now, I've pre-heated the oven to 450 degrees, and I'm just going to put the little pouch of olive oil on a cookie sheet that I've already placed in the oven. And if I give that about 20 minutes or so -- maybe 10, I'll check it about halfway through on a 450 degree oven, it should roast up really nicely."