Rating: 3 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

Prepare a day ahead; bring to room temperature before serving. Serve on bagel chips garnished with rosemary sprigs.

Laura Zapalowski
Recipe by Cooking Light November 2007

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Recipe Summary

Yield:
2 cups (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 375° for 45 minutes; cool for 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

  • Bring 1 cup water to a boil in a saucepan. Add tomatoes; cover and remove from heat. Let stand 10 minutes. Drain tomatoes in a colander over a bowl, reserving 1/4 cup liquid.

  • Place garlic pulp, tomatoes, 1/4 cup reserved liquid, oil, and remaining ingredients in a food processor; process until smooth.

Nutrition Facts

43 calories; calories from fat 36%; fat 1.7g; saturated fat 0.2g; mono fat 1.2g; poly fat 0.2g; protein 1.2g; carbohydrates 6.1g; fiber 1.6g; iron 0.4mg; sodium 94mg; calcium 8mg.
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