Lebanese Toum Garlic Dip — Saudi
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Ingredients
- Fresh garlic, peeled and crushed130 g
- Kosher salt (or 1 t table salt)10 ml
- Fresh lemon juice (±2 lemons)60 ml
- Oil (grapeseed, canola, etc.)750 ml
Method
- Pulse the garlic and salt until smooth.
- Scrape the garlic off the sides.
- Add 1 T (15 ml) lemon juice and process to a smooth paste.
- Add another 1 T lemon juice and process until fluffy.
- Drizzle in ½ c (125 ml) oil in a thin stream, very very slowly.
- Then add 1 T lemon juice.
- Repeat, alternating oil and lemon juice — slow and steady.