Ingredients
- 1 head garlic
- 2 tablespoons + 1 teaspoon olive oil divided
- 1/4 cup white miso paste (gluten-free, if needed)
- 1/4 cup white wine vinegar
- 7 tablespoons warm water
- 2 tablespoons honey (agave nectar for vegans)
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 teaspoon prepared yellow mustard
Instructions
- Preheat your oven to 400°F.
- Cut off the top of the head of garlic to expose all the cloves. Rub the 1 teaspoon of oil into the garlic.
- Place two pieces of foil on top of each other (shiny side in) and place the garlic between them. Wrap tightly to make a little packet and bake until soft, tender, and easily pierced with a fork, about 40-50 minutes.
- Once roasted, squeeze all the cloves of garlic out of their skins, and into a high-powered blender. Add all the remaining ingredients.
- Blend on high speed for about 30 seconds until smooth and creamy.
- Transfer to an airtight container and refrigerate for at least 2 hours to develop flavors.