Roasted-Garlic Walnut Spread

Roasted-Garlic Walnut Spread

2 whole heads garlic
1/4 cup(s) walnuts
8 ounce(s) coconut milk
1 tablespoon(s) olive oil
1/2 teaspoon(s) salt

Preheat oven to 400 degrees F. Remove any loose papery skin from garlic heads, leaving heads intact. Place heads in small baking pan; cover with foil and bake until soft when squeezed, about 50 minutes.

Meanwhile, place walnuts in small baking pan and bake in same oven with garlic 7 to 10 minutes, until toasted, stirring once. Cool.

When garlic is cool enough to handle, separate garlic into cloves. Squeeze soft garlic from each clove into small bowl; discard skin. (You should have about 1/3 cup.)

In food processor with knife blade attached, blend garlic, coconut milk, olive oil, salt, and walnuts until smooth. Spoon into serving bowl; cover and refrigerate up to 3 days if not serving right away.

Adapted from: Good Housekeeping
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