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Well, I believe we established that roasted garlic paste puree is on a par with George Clooney…smooth, suave and delicious with just a hint of velvety overtones (don’t ask me how I know, I just know.)

Now we discuss what to do with that bowl of golden deliciousness that you’ve prepared. Roasted garlic paste can be added to most sauces, soups, dips or casseroles. As promised, I suggest myriad ways to add that sassiness to transform your favorite dishes.

1. Roasted Garlic Paste and Blue Cheese Hamburgers
2. Piadine with Caesar Salad and Roasted Garlic Paste
3. Roasted Garlic Prawns at The Great Indian Desi Dhaba
4. Smear it on bruschetta
5. Roasted Garlic and Herb Dip at CyberBistroBoutique.com
6. Rib Roast with Roasted Garlic Sauce
7. Mix it with a little cream and horseradish and drizzle over grilled steak
8. Simple Pasta Sauce with Roasted Garlic
9. Baked Brie with Roasted Garlic and Herbs at Clipped and Diced
10. Pea and Garlic Soup at Green Gourmet Giraffe
11. Roasted Garlic Sweet Potato Butter at Cooking at the Pacific Outpost
12. Roasted Garlic and White Bean Dip at Off the Spork
13. Roasted Garlic Rosemary Mashed Potatoes at Crafty Diversions
14. Stir in olive oil, basil and toss with pasta.
15. Lemon Chicken with Roasted Garlic at Kara’s Recipes
16. Roasted Garlic Soup at In the Kitchen with Nell
17. Add it to your yeast bread recipe
18. Chicken Fried Steak with Roasted Garlic and White Peppercorn Sauce at Stephen’s Site
19. Mix it into mayonnaise to make a great sandwich topper
20. Roasted Broccoli with Garlic at Kalyn’s Kitchen
21. Parmesan & Roasted Garlic Mashed Potatoes with Caramelized Shallots at Everything is Better with Bacon
22. Macaroni and Cheese Casserole at An Attempt at Cooking
23. Asparagus with Roasted Garlic Aioli at Epicurious
24. Roasted Garlic Spread at Divine Domesticity
25. Add it to cream cheese and sour cream. Warm in the oven until melted.
26. Chicken and Mushrooms in Roasted Garlic Sauce at The Cooking Diaries of a Wine Loving Soccer Mom
27. Roasted Garlic Pasta Sauce at A Peek at the Perrys
28. Stir it into your favorite gravy.
29. Romaine and Blue Cheese Salad with Roasted Garlic Dressing at Fennel and Flax
30. Mix it with butter and spread it on roasted corn

No need to thank me.

(2 votes, average: 5 out of 5)

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Is there anything more smooth, more suave or more sensual than roasted garlic paste? Well, maybe the word “paste” isn’t so sexy…it kinda reminds me of that glue you used to use in kindergarten that had that weird sticky brush in the lid? It tasted awful.  (Not that I was the weird kid who ate it.  Um…my friend told me.  Yeah, that’s it.) As I was saying, puree sounds so much more enticing. And everything this food stuff touches causes you to swoon. Since George has recently put out that restraining order, I’ll have to stop hanging outside his home and settle for something almost as delicious.

If you haven’t made this stuff before, you are missing out on one of the great culinary masterpieces. Best of all, it can be made ahead and stored in the fridge whenever you want to add a suave, delicious bite to anything. When you roast garlic, it becomes sweet, tasty, and succulent.

Here’s my simple recipe for the swoony stuff.

Roasted Garlic Paste

4 heads garlic
2 Tbsp. olive oil, divided
Pinch kosher salt

Cut the top of the garlic heads off to expose the garlic cloves. Drizzle a little oil over (about 1 Tbsp.) and sprinkle with kosher salt. Wrap in foil and bake in the oven for about 50-60 minutes at 400º Farenheit until the garlic is soft and the tops are golden. Let it cool. Squish out the garlic into a bowl. Watch out for that papery peel slipping into the bowl. That garlic is so good, the peel just won’t give it up easily. Mix it up with a fork and add another tablespoon or so of olive oil to make a paste. Cover and store in fridge if not using right away.

So now that you have that golden goodness, what will you do with it? Ah, here is the sweet part. What CAN’T you do with it!? Here’s one of my favorites:

CREAMY ROASTED GARLIC HUMMUS

1 (19 ounce) can chickpeas
1/4 c. roasted garlic puree

1/4 c. Greek yogurt (low-fat regular yogurt can be used, it will just be thinner)
1 Tbsp. fresh lemon juice
1-2 tsp. olive oil
Pinch salt
Pinch pepper

Couple drops hot sauce

In food processor, combine drained chickpeas and garlic puree. Pulse to mix. Add yogurt (yeah, I know it’s not really traditional but it makes it creamier and hummus-ier.) Add the lemon juice and olive oil. Blend on high until smooth. Thin with a little warm water if needed. Season with salt, pepper and hot sauce.

This recipe doesn’t use tahini (which I always confuse with it’s rhyme ‘wahine’ which is Hawaiian for woman so that doesn’t really work in the recipe.) Feel free to add Tahini if you want but it works fine without it.

This recipe goes great with the baked Pita chips which are also really good for you. In my next post, we’ll talk about how easy it is to make those bad boys.