One of my favorite go-to flavorings in the kitchen is roasted garlic. Add it to pasta sauces, mashed potatoes, or purée it in with soups and stews. Or you could simply brush it on toasted slices of a great loaf of bread, like butter.

And while you can find roasted cloves at the store, the flavor pales in comparison to what you can easily make at home. The method is simple: Cut the top of the pointy tip off a head of garlic (no peeling necessary!), then lightly drizzle a little olive oil over the exposed cloves, along with a sprinkling of salt and pepper. Wrap the garlic head in a sheet of aluminum foil and roast at 325 degrees until the cloves are softened and aromatic, 40 minutes to an hour. That’s it.

When it’s soft enough to handle, squeeze the softened cloves out of the garlic head, similar to how you squeeze toothpaste out of the tube. The garlic pulp will keep for a week or so in the fridge, ready for whatever you might want to flavor.

Next time you’re at the market, buy a head — or two or three — and give it a try. Trust me — it’s that good.

Oh, and if you’re looking for a simple use, give it a spin in this recipe for roasted garlic hummus:

ROASTED GARLIC HUMMUS WITH BAKED FLATBREAD CHIPS

Total time: 1 1/2 hours. Serves 8 to 12

ROASTED GARLIC HUMMUS

1 large or 2 small heads garlic

Olive oil

Salt and pepper

2 (15-ounce) cans chickpeas, drained and rinsed

1/4 cup sesame oil, or as desired

1/4 cup water, more if desired

2 teaspoons ground cumin, or as desired

Juice of 1 lemon, more if desired

Smoked paprika, for garnish

1. Roast the garlic: Heat the oven to 325 degrees. Cut the top of the pointy tip off the garlic (no need to peel), just enough to expose the tips of the cloves. Place the garlic on a sheet of foil just large enough to cover the garlic head, and lightly drizzle olive oil over the exposed cloves. Sprinkle over a pinch each of salt and pepper, then seal the garlic head in foil. (Repeat if using two smaller heads.) Place the garlic on a rack in the center of the oven and roast until the cloves have softened and the garlic is aromatic, 40 minutes to 1 hour. Remove from the oven and set aside until cool enough to handle.

2. In the bowl of a food processor, squeeze the roasted garlic cloves out of the head (similar to how you might squeeze toothpaste out of the tube). Add the drained chickpeas, 3 tablespoons olive oil, the sesame oil and water, cumin, lemon juice and 1 teaspoon salt, or to taste. Puree the mixture until it is a soft, smooth spread. Taste and adjust the flavorings and seasonings if desired.

3. Spread the hummus into a shallow bowl. Drizzle over olive oil and garnish with a sprinkling of paprika.

BAKED FLATBREAD CHIPS

Flatbread (such as pita or naan), cut into wedges or strips

Olive oil

Za’atar or other seasonings, for sprinkling

Salt

1. Heat the oven to 350 degrees. Place the flatbread pieces in a single layer on a baking sheet. Brush the tops of each piece with a light coating of olive oil, and sprinkle over your seasoning.

2. Toast the bread until dried and lightly toasted, 8 to 10 minutes, rotating the baking sheet halfway through for even coloring. Cool slightly before serving.

Note: From Noelle Carter. Adapted from a recipe I first created for the Los Angeles Times.