Toum

1. 1

   Using a paring knife, split each garlic clove in half lengthwise. With the tip of the knife, remove the germ from each garlic clove half.

2. 2

   Place the de-germed garlic and kosher salt in the bowl of a food processor. Pulse garlic in short bursts, occasionally removing the lid to scrape down the sides of the bowl with a flexible rubber spatula, until finely minced. Add 1/2 tablespoon lemon juice and continue processing until a paste begins to form. Add another 1/2 tablespoon lemon juice and process until completely smooth and slightly fluffy.

3. 3

   With the food processor running, slowly drizzle in 1/4 cup oil in a very thin stream, followed by 1/2 tablespoon lemon juice. Repeat with another 1/4 cup oil and remaining 1/2 tablespoon lemon juice. Continue the process, alternating 1/4 cup oil and 1/2 tablespoon water, until all the oil and water have been incorporated. Transfer toum to a container and store in the fridge for up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.