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Roasted Garlic Puree
All natural Western Hickory BBQ chips infuse a deep smoky flavor in this recipe for Roasted Garlic Puree.
Ingredients:
4 heads garlic
Extra-virgin olive oil
Fine sea salt
Directions:
- For a gas grill, preheat to medium-high and place Western Hickory Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Hickory Wood Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
- Slice one-third off the top of each head of garlic to expose the cloves. Pour 3 TBSP olive oil into a small roasting pan and place the garlic in the oil. When the grill is hot and the chips are smoking, place the pan on the grill. Roast garlic until the garlic is lightly browned and the bulbs are soft, about 1 hour. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor. Set aside until the garlic is cool enough to handle.
- Working over a bowl, squeeze the heads of roasted garlic until the cloves fall out. In a blender or food processor, puree the cloves with 2 TBSP olive oil, 2 TBSP water and a pinch of salt until smooth. Transfer garlic puree to an airtight jar and cover the top with a thin layer of olive oil to help preserve it. Store in the refrigerator for up to 2 weeks, or freeze it up to 3 months.
- Serve with your favorite toasted bread, crackers or vegetables.
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