Have ever bought one of those pre-peeled tubs of garlic cloves. Where you think you’ll have no problem using it up because “you LOVE garlic!”, yet you don’t own a restaurant and aren’t in the habit of eating 10 cloves a day? Well, I’ve done it too. And instead of wasting it and letting half the bucket go rotten, make toum! When we first had it, at a Lebanese restaurant, I thought it was some kind of funky hummus and Hubby thought it was sour cream (to go with the kebabs we had). Quickly proven wrong, it was a wonderful discovery that I knew I had to make.
Its the Lebanese version of horseradish and could easily be used as a garlic’y horseradish replacement. In fact, I plan on having it with roast beef and gravy tomorrow. A fluffy garlic paste that hits you right in the keester with its powerful taste. And it tastes good on just about anything. Tonight it went with my lamb ossobuco and I put it on the yu choy that was simply cooked in brown butter.
Just a note that you want to alternate the oil and lemon juice to make everything emulsify, get fluffy, and combine into a perfect paste. And according to the recipes I read, do NOT use olive oil.
And yes, it really is as white as it looks in the picture!
- 1/2 cup garlic cloves - peeled (roughly 3 heads of garlic)
- 1/2 teaspoon salt
- 2 cups canola oil or vegetable (not olive!)
- 1/8 - 1/4 cup lemon juice (at least 1/8th, more for personal taste)
- Whiz the garlic cloves in a medium sized food processor. Pulse for about 10 seconds at a time until almost paste like.
- Start off with a hearty splash of oil and the salt, and begin the whizzing.
- Slowly drizzle in the oil, alternating with a portion of the lemon juice every 1/4 cup of oil drizzled in. Don't skip this step!
- End result will be a fluffy, texture, reminiscent of super whipped mashed potatoes.
- Store in airtight container, in the fridge, for up to a month.