How do you make Garlic Paste (Puree, Spread, Dip, as seen in Spanish restaurants)?

Question

The paste has a texture and consistency like Hummus [(Hommus) it's thick; not runny], and includes raw garlic, oil, lemon juice and salt.

But I think another ingredient is added to give it a whipped-like texture. Also, the dip (paste) is vegan vegetarian friendly. There are no eggs, butter, mayo, cheese, or any other animal products.

Does anyone know the extra ingredient that binds this mixture or have a recipe similar to what I described?

(I suspect a stabilizer like xantham gum or corn starch, but am not sure. Please HELP!)

Answer 1

Think what you are talking about is a white bean paste with garlic.

It is probably similar to the spread the Italians use for bruschetta.

Actually, I thought this was a really common recipe but when I went to look for a recipe for you I had difficulty finding one, in spite of the fact that I have an enormous collection of cookbooks.

So here is what I would do:

1 can of cannellni beans (drained and rinsed)
1 clove of garlic, more if you like
3 Tbs olive oil
1 Tbs lemon juice (or Sherry vinegar)
1 Tbs fresh Italian parsley
1 tsp good Spanish Paprika
Salt and pepper to taste

Put all of the ingredients in the food processor and puree, scraping down the sides occasionally, until you have a very smooth consistency. If the mixture is too thick, add a tablespoon of water until you reach the desire consistency.

AND IT'S VEGAN, TOO!

Answer 2

Here are some recipes...I have not tried them...

Arab Garlic dip for bread dipping

INGREDIENTS:
2 TBSP Extra virgin Olive Oil
One egg.
4 garlic cloves.
2 ice cubes.
Fresh lemon juice.(small amount).
Salt.

Put the 4 garlic cloves along with the whole egg into a mixer....turn it on and add the olive oil slowly to the mixture till it thickens well.Add the 2 ice cubes to the mixture,...add the salt(to taste) ....add the lemon juice(small amount to meet you’re taste).By lemon juice I mean squeeze it from a fresh lemon...do not add lemon juice drinks!!!! :-)

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Middle Eastern Garlic Dip (Toomeh)

Ingredients:

7 eggs, yolks only
1 tablespoon of vinegar
1 teaspoon of mustard (good quality)
1/2 teaspoon paprika
pinch of salt & pepper
4 cups of olive oil
4-5 cloves of garlic (pounded very well into a paste)

Method:

Mix the egg yolks with the vinegar, mustard, paprika, salt and pepper. Start pouring the oil slowly on the mixture while mixing. Do not stop mixing untill all the oil is mixed thoroughly.

When you get a creamy dip add the garlic paste and keep on mixing until all the ingredients are merged together.

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A Greek "dip" known as SKORDALIA

Ingredients:

2 medium baking peeled potatoes, quartered
Cold water
6 to 8 cloves garlic, minced
Salt, to taste
Freshly ground black pepper
2 tablespoons [30 mL] freshly squeezed lemon juice, or to taste
2 tablespoons [30 mL] extra virgin olive oil
3 to 4 tablespoons [45 to 60 mL] chicken or vegetable broth
3 tablespoons [45 mL] freshly chopped parsley [preferably flat-leaf parsley]

Method:

Arrange peeled potato pieces into a saucepan; completely cover with cold water and bring to a boil.
Lower heat to simmer; simmer potatoes until really soft, for approximately 10 minutes. Drain well into a colander.

Return potatoes to the saucepan; set over low heat for 2 minutes, to dry-out the potatoes, shaking saucepan so that potatoes dry evenly and do not stick.

Into a mixing bowl, using the back of a wooden spoon, mash minced garlic, sprinkled with a little salt and pepper, into a paste. Add potatoes; mash with a potato masher or press through a ricer.

Using a wooden spoon, beat in lemon juice, olive oil and enough broth to get a light, creamy puree.
Check for salt and lemon juice. This dip should be highly seasoned. Sprinkle dip with freshly chopped parsley and serve with fresh warm pita.

Answer 3

Ginger Garlic Paste

Ingredients-
4 ounces garlic, chopped
4 ounces fresh ginger root, chopped
1 tablespoon olive oil, or as needed

Preparation-
In a food processor, combine the garlic and ginger. Pulse to blend, adding small amounts of olive oil to facilitate the blending, until it makes a smooth paste. Refrigerate or freeze.

Answer 4

Preheat your oven to 325, cut the top off of a whole head of garlic and drizzle it with olive oil. Place the head on a cookie sheet and roast it. The cloves become soft and can be squeezed right out of the skin and it will be of a pasty consistancy. It spreads very easily when its cooked this way.