Moroccan · Condiment
Roasted Garlic & Cumin Paste
A mellow, savoury paste of whole heads of garlic roasted until sweet and soft, then mashed with toasted cumin, olive oil and lemon into a spreadable condiment. Less fierce than raw-garlic dersa, it is wonderful stirred into dressings and stews, spread on bread, or whisked into yoghurt, carrying the warm, earthy Moroccan pairing of garlic and cumin.
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Serves
- 8
- Level
- Easy
Ingredients
- 3 whole heads of garlic
- 5 tbsp olive oil
- 1 tbsp cumin seeds
- Juice of 1/2 lemon
- 1/2 tsp salt
- Pinch of paprika
Method
- 1
Roast the garlic
Slice the tops off the garlic heads, drizzle with a little oil, wrap in foil and roast at 190°C for 40–45 minutes until soft and golden.
- 2
Toast the cumin
Toast the cumin seeds in a dry pan until fragrant, then grind.
- 3
Squeeze and mash
Squeeze the soft roasted garlic from its skins and mash to a purée with the ground cumin, salt and paprika.
- 4
Loosen
Beat in the olive oil and lemon juice to a smooth, spreadable paste.
- 5
Store
Pack into a jar, top with a little oil and refrigerate.
Chef's tips
- Roast the garlic until truly soft and caramel-coloured for the sweetest, mellowest paste.
- Toast and grind the cumin fresh for a far more aromatic result than ready-ground.
- A film of oil on top helps it keep for up to a week in the fridge.
Frequently asked questions
How is this different from raw garlic paste?
Roasting turns garlic sweet, mellow and spreadable, without the sharp bite of raw garlic. It is milder and rounder, better for spreading and finishing than for a fiery cooking base.
What can I use it for?
Spread it on bread, whisk it into dressings and marinades, stir it into soups and stews for depth, or fold it through yoghurt or hummus.