This recipe sounds wonderful. Do you use the entire cooked garlic with its skin or squeeze out the garlic pulp? Thank you ...

Thank you for your question! You simply squeeze out the jammy garlic cloves and discard the garlic peel, no need to blend that :)

I'd squeeze the roasted garlic cloves out, myself. Although you do put it all in a blender, I'm not thinking it could reduce all of the exterior skin and roots to nothingness. Most all other recipes using roasted garlic tell you to remove the cooked cloves, and I don't see why this should be different.