Toum - Garlic Sauce
This is the best dip! There is a restaurant in Malibu, Taverna Tony's, that serves something like this with pita. I always fill up on it before I even order my dinner. I really wanted to recreate it at home. I researched many recipes and many sites. This my version
Equipment
- Food Processor
Ingredients
- 130 grams Garlic Cloves, I think it is best to weigh it. You can measure out a full cup
- 2 tsps. Kosher Salt
- 2 Lemons, juiced, divided
- 1/4 cup Ice Water, divided
- 3 cups Avocado Oil or other neutral oil
Instructions
- Peel garlic and place in bowl of food processor.Pulse quickly. You are looking to just start to mince the garlic. Scrape down sides.Add lemon juice, one tablespoon at a time. DO NOT add all of it! You are looking to make a thick paste. add second tablespoon and pulse until just fluffy.
- While the processor is running, SLOWLY add 1/2 cup of the oil, in a THIN stream. This method is important. it's what is keeping the dip thick.Keep repeating this process a second time with lemon juice and oil. Then switch to oil and ice water. Take it slow!Continue this process until all ingredients are incorporated.
- This dip can be stored in fridge for up to a month in an airtight container.