Roasted garlic puree

Ingredients:

4 large heads garlic
1/4 cup olive oil
1/8 to 1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper
1 tablespoon fresh lemon juice

Preparation:

Chop off bottom of garlic head and separate whole cloves leaving tight outer covering intact.
Place cloves in a shallow 8-inch square baking dish, and drizzle with olive oil.
Bake at 350 degrees F for 20 minutes.
Cool and drain. Remove skins. Roast garlic may be eaten as is or puréed for smoother texture.
To puree, position knife blade in food processor bowl. Add garlic, salt, pepper and lemon juice.
Process 30 seconds or until almost smooth, scraping sides of processor bowl occasionally.