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Roasted Garlic Yoghurt Sauce
My roasted garlic yoghurt sauce is one of those staples I always have in the fridge. Slow-roasted garlic turns sweet and mellow, then gets blended into tangy yoghurt with a squeeze of lemon and a pinch of salt. It’s creamy, rich, and ridiculously versatile – I use it on roasted veg, grilled meats, grain bowls, or even as a dip. It’s an easy way to elevate simple meals, and once you taste it, you’ll want to put it on absolutely everything.
Ingredients
- 1 bulb garlic, top sliced off
- 1 tbsp olive oil
- 1 tbsp extra virgin olive oil
- Juice of 1/2 lemon
- 1/2 tsp sumac
- 200g natural yoghurt (or Greek yoghurt)
- Maldon sea salt flakes, to taste
Instructions
- Place the garlic bulb in the middle of a sheet of aluminium foil. Drizzle with 1 tablespoon of olive oil. Wrap the foil around the bulb until completely covered and sealed.
- Set the garlic on the middle shelf of your oven. Turn the oven on to 200°C (fan) or 220°C (conventional) and roast for 45 minutes. Remove from the oven and set aside to cool.
- In a bowl, combine the extra virgin olive oil, lemon juice, sumac, and yoghurt. Beat with a fork until well combined, thick, and creamy.
- Once the garlic has cooled, squeeze the soft cloves into the yoghurt mixture and mix well with a fork until well combined. Season with sea salt flakes to taste.
Notes
- Roasting garlic transforms it from sharp and pungent to sweet, mellow, and buttery. It's an absolute game-changer in this yoghurt sauce.
- I use this method for roasting garlic all the time. Starting it in a cold oven means the garlic cooks gently and evenly without burning.
- Slice just the very top off the garlic bulb to expose the tips of the cloves. This makes it easy to squeeze out the soft, roasted garlic later.
- Wrapping the garlic in foil keeps it from drying out and helps it steam in its own moisture, which makes it extra soft and caramelised.
- Let the garlic cool before adding it to the yoghurt, or the heat will split the yoghurt and make it watery.
- Greek yoghurt gives you a thicker, creamier sauce, while natural yoghurt is lighter and tangier. Both work brilliantly depending on what you prefer.
- Sumac adds a lovely citrusy, slightly tart flavour that's common in Middle Eastern cooking. If you don't have it, you can skip it or add an extra squeeze of lemon juice.
- The lemon juice brightens everything up and balances the richness of the yoghurt and garlic.
- This extra virgin olive oil is my go-to for sauces like this. A good quality oil makes all the difference.
- This sauce keeps in an airtight container in the fridge for up to 5 days. Give it a good stir before serving as the oil may separate slightly.
- Bring to room temperature before serving for the best flavour and texture.
- Not suitable for freezing as yoghurt splits and becomes watery when defrosted.
What I Cook With
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 71Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 131mgCarbohydrates: 8gFiber: 0gSugar: 6gProtein: 2g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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Roasted Garlic Yoghurt Sauce
It’s been a whole year?
This roasted garlic yoghurt sauce came about during one of my classic over-catering moments. Years ago in Scotland, I had friends over for dinner and, true to form, made enough food for a small army. I decided we needed a yoghurt dip to go with everything, and this one was born. It’s inspired by both Middle Eastern and Indian flavours and has this gorgeous richness while still being light and almost whipped. It’s turned into one of those recipes people always ask for. I’ve served it alongside saffron rice, kofta, tabbouleh, all sorts. And no matter what it’s paired with, it always disappears fast.
I can’t believe it’s already been a year since I got back to Australia after seven years in the UK – six of those spent in Scotland. I’d been planning my return for years, even before Covid hit. My sister met me at the airport just before midnight and I was starving. I’d had food poisoning, hadn’t eaten in 24 hours, and was running on fumes. Thank goodness for midnight Maccas – a naked cheeseburger never tasted so good. Waking up the next morning to a bright blue Brisbane sky and birds singing nearly made me cry. I felt so happy to be home.
That said, it hasn’t all been smooth sailing. After two years of lockdowns in Scotland, doing something as simple as heading to Kmart felt like a mission. My kitchen still isn’t where I want it to be – I’m missing my cast iron and proper baking gear. But that’s what happens when you move countries – it takes time to get sorted, even if it’s the place you call home!
Cooking is my Happiness Language
These days, I’m settled in, back home with my cat Rose, and cooking all the time – which is always a good sign that I’m in a good place. Back in Scotland, cooking had lost its spark. Everything felt like a chore, even my favourite recipes thanks to the greed and selfishness of my soon-to-be-ex-husband. Think eating 3 servings of a meal in one sitting, then refusing to help wash up, or do any chores for that matter! But now? I’m back to pottering in the kitchen, cooking for myself and my friends, and just really enjoying the process again.
That’s why this roasted garlic yoghurt sauce is on repeat. It’s one of those simple, reliable things that feels a bit special every time. Whether I’m throwing together a full spread or just making something quick, it always finds its way to the table. People always want the recipe, and I’m always happy to share it – though half the time I’m not entirely sure what makes it taste so good. The sumac? The roasted garlic? The cucumber? Maybe all of it together. Whatever it is, it works.
Food is how I show I’m okay. It’s how I care for others, and for myself. And yes, I always make too much, but honestly? I’m not changing. It means leftovers. It means I’m still finding joy in the kitchen. And that, to me, is everything.
The Secret is in the Garlic
If there’s a magic trick to this sauce, it’s the roasted garlic. I roast it low and slow for 45 minutes until it’s soft and caramelised and completely transforms the flavour of the yoghurt. It goes from plain to “wow, what is that?!” in just a few spoonfuls. The olive oil helps get that whipped, creamy texture, and the lemon juice lifts it all up so it doesn’t feel too heavy.
Sumac adds that little pop of colour and a tangy edge that makes everything feel more vibrant. The cucumber keeps it cool and fresh, and it also helps balance the richness of the garlic. It’s a simple combo, but every ingredient has a role to play. It’s like they all turn up ready to do their job and absolutely smash it.
Honestly, I can’t explain exactly why this sauce is so good. I just know that once you make it, you’ll be making it again and again. It’s not fancy or fussy, but it tastes like you’ve gone to a whole lot more effort than you have. That’s my kind of recipe.
Ingredients Breakdown
You need roasted garlic. That’s non-negotiable. It’s what gives the sauce its sweet, mellow flavour. The base is full-fat Greek yoghurt – none of that watery fat-free stuff. I add a good glug of extra virgin olive oil, which helps make it feel a bit indulgent, and a squeeze of lemon juice to freshen it all up. The cucumber gets grated and squeezed so it doesn’t water everything down.
Sumac brings a little zing and a touch of colour, and I finish with a sprinkle of sea salt flakes. If I’ve got herbs on hand, sometimes they go in too, but it’s not essential. This is one of those forgiving recipes where you can tweak a little without ruining the magic. It’s light, it’s creamy, and it’s properly addictive.
Serve it with grilled meats, spoon it over rice, dip your bread in it, or just eat it straight from the bowl when no one’s watching. However you do it, this roasted garlic yoghurt sauce just works. It’s a keeper.
