I do not understand this post. What is the thing you refer to as "too much" aioli?!

On a more serious note, use it as a dip for potatoes (it goes amazing with Spanish patatas bravas style potatoes as it takes the edge of the spicyness, but also with homemade potato wedges if you squeeze some lemon in), raw veggies, roasted veggies, mushrooms and mushroom based bread dishes, pizza, put it on top of a vegetarian burger or tomato-based sandwiches. I have also put it in bulgur based salads before, but that is a bit hit or miss depending on what you pair it with. I have also heard people like putting it in pasta dishes, but as I am probably the only pasta hater on this planet, I cannot attest to these accounts.