Lebanese Toum (Garlic Dip)

This recipe makes about 2 cups.

Ingredients

• 12-20 cloves of garlic, peeled
• 1 teaspoon kosher salt
• Juice of 1 large lemon
• 1 ½-1 ¾ cup vegetable oil

Instructions

1. Place the garlic cloves in the bowl of a food processor fitted with the blade. Add the salt then turn on the food processor and purée for approximately 1 minute or until the garlic forms a thick paste.
2. Pour in ¼ of the lemon juice. While the processor is running, slowly drizzle in about ¼ of the oil.
3. Add another quarter of the lemon juice followed by a quarter of the oil.
4. Slowly repeat until all the oil and lemon juice is used.
5. Transfer to a container and refrigerate until needed. Keeps for up to a week. Use it as a substitute for mayonnaise or as a sauce for grilled chicken or lamb.

Get more Taste of Today recipes here.