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Roasted garlic guacamole is my go-to guacamole recipe! Why wait for Cinco de Mayo?
I honestly can’t believe I haven’t shared this roasted garlic guacamole recipe with you yet. I’ve been making it for years, basically ever since I came to Texas and realized that avocados were amazing.
Of course, that means there are a lot of terrible guacs out there, because there is such a thing as too much when it comes to ingredients.
Now, to be honest, I frequently make “cheater” guacamole by simply stirring a spoonful of salsa into mashed avocado. But while that might scratch the itch temporarily, it doesn’t quite fulfill my craving.
This roasted garlic guacamole does, because who doesn’t love the pungent and sweet flavor of roasted garlic?
tools for perfect guacamole
I’ve used a few different tools for easy guacamole-making before. While they aren’t required, they can be pretty nifty helpers.
Now, to be honest, I frequently make “cheater” guacamole by simply stirring a spoonful of salsa into mashed avocado. But while that might scratch the itch temporarily, it doesn’t quite fulfill my craving. This roasted garlic guacamole does, because who doesn’t love the pungent and sweet flavor of roasted garlic?
I love how a multipurpose avocado slicer can make prepping a cinch. Many of them split, pit, and slice in one tool, and make it so my kids can easily help with making guacamole without worrying about sharp knives.
I think the Guac-Lock is pretty great, too, especially if you like to make a lot of guacamole at a time (guilty!) or have a party coming up.
I’ve seen lots of hacks over the years for keeping the vibrant green of avocados and guacamole after they’re exposed to air, yet many of them just don’t work. The Guac-Lock creates a seal as you push out the excess air, then store for later. Brilliant!
When I made this roasted garlic guacamole for weekend snacking, the neighborhood kids raved over it. Plus, knowing it will stay fresh until we finish it is a huge bonus.
No one likes to waste avocados, after all.
garlic in guacamole
Garlic in guacamole isn’t exactly a revolutionary concept. In fact, most really good guacamole recipes will call for garlic.
It’s just the perfect ingredient to pair with the creamy avocado, tangy lime, and herbaceous cilantro.
So it only makes sense to me to do one better by roasting the garlic first. Roasting garlic takes this allium to a whole new level.
After roasting, the garlic becomes sweet and caramelized and is as soft and spreadable as butter. Not to mention that it makes your house smell heavenly.
how do you roast garlic?
Roasting garlic is easy as can be. It takes a little time, about 30 minutes, for the garlic to roast, but that’s all hands-off time.
And like I said, it makes your house smell amazing. So it’s worth every minute.
Grab a whole head of garlic and slice off the top, just enough to expose the cloves. Rub the top with a drizzle of olive oil. You can even sprinkle on some salt and pepper if you want, although I find it doesn’t need it for this roasted garlic guacamole recipe.
Wrap the whole thing in a piece of foil and pop it into a 400°F oven for 30 minutes.
After it cools, you can pop the cloves out easily to add to your guacamole.
When you roast the garlic for your roasted garlic guacamole, I recommend adding a few more to the roasting pan. So many dishes – from homemade pesto to muhammara and roasted veggie dip – are good with roasted garlic; you won’t regret having it on hand.
Love this recipe? Please leave a 5-star review below! It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
Roasted Garlic Guacamole
- 1 head garlic
- 1 teaspoon olive oil
- 4 avocados, 2 if using large variety
- 3 green onions, sliced
- 1/2 cup cilantro, chopped
- 1 teaspoon salt
- 1-2 tablespoons lime juice
- Preheat the oven to 400°F.
- Cut the top off the head of garlic, exposing the cloves. Rub cloves with olive oil. Wrap in a square of foil and roast in the oven for 30 minutes. Let cool, then scoop out roasted cloves and set aside.
- Cut avocados in half and scoop flesh into a bowl, discarding pits. Mash slightly. Add roasted cloves, green onions, cilantro, and salt, and mix well, mashing garlic cloves if desired. Stir in lime juice to taste, then serve.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…