Is there such a thing as 'too much garlic'?

[JAS_OH1]

I reckon there is such a thing as too much raw garlic. For example, a vinaigrette for 2 people with twelve raw cloves of garlic grated into it would be horrible.

Obviously cooked garlic is a different matter. Same thing applies to onions.

My thoughts as well.

Edited to add that I don't often use raw garlic in anything. It's generally semi-roasted when I add it. Even when I make hummus I tend not to use raw garlic.

 

[karadekoolaid]

Even when I make hummus I tend not to use raw garlic.

I reckon there is such a thing as too much raw garlic.

There's a good point there, and I think it illustrates there can be "too much of a good thing". I like hummus with ust a couple of cloves to about 250gms of cooked chickpeas. I want my hummus to taste of chickpeas , and the tahini, with just a touch of garlic, offset, perhaps, by fresh lemon juice; I can see why JAS_OH1 likes the roasted version, and, as Morning Glory says, too much (let's suppose, 6 cloves of garlic) might well ruin the dish. Same goes for babaghanush (aubergine/eggplant cream).

 

[JAS_OH1]

There's a good point there, and I think it illustrates there can be "too much of a good thing". I like hummus with ust a couple of cloves to about 250gms of cooked chickpeas. I want my hummus to taste of chickpeas , and the tahini, with just a touch of garlic, offset, perhaps, by fresh lemon juice; I can see why JAS_OH1 likes the roasted version, and, as Morning Glory says, too much (let's suppose, 6 cloves of garlic) might well ruin the dish. Same goes for babaghanush (aubergine/eggplant cream).

Yeh, I think my brain just doesn't process the idea of using raw garlic, I guess someone who ate a lot of raw strong garlic could offend me, LOL. I must automatically think of it in terms of it in cooked form. And yes, love the mellow fully roasted garlic with some herbs, olive oil, and fresh bread for dipping. Yum.