Place a bulb of garlic into a ramekin (cover with foil) or a mini casserole dish. Drizzle with a little extra virgin olive oil and roast at 200 degrees for 45 minutes or until golden. Leave the garlic to cool completely. You can do this step a day ahead and just wrap the garlic bulb and keep it in the fridge until needed. Use the remaining roasted garlic in another dish like hummus!
Roughly chop the Danish feta. Place the feta and all remaining ingredients into a blender or food processor.
Pinch the ends of the garlic cloves to pull the skin away and squeeze out the roasted garlic. Place into the blender with the rest of the ingredients.
Process for 10 seconds. Stop and scrape down the sides of your blender with a spatula. Process for another 5 seconds. Check that there are no large lumps of garlic (if there are, scrape and process again for a few more seconds).
Transfer to a dipping bowl and drizzle with more extra virgin olive oil and cracked pepper.
Dip in fresh veggies or spread on top of seed crackers, sweet potato rounds, zucchini fritters or onto a slice of Nordic Nut & Seed Bread. Top with fresh herbs, sliced cherry tomatoes, prosciutto or avocado. Enjoy <3
Notes
Add in more roast garlic cloves for a stronger hit of garlic
Add in dried or fresh herbs of your choice at Step 3 e.g. parsley, basil, oregano, chives
Add in the zest of 1 lemon (at Step 3) for a fresh zing!
Store in the fridge for up to a week. Give the mix a good stir if any of the oil starts to separate
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