Toum (garlic Whip) Recipe

Prepare garlic

Trim and peel 8 medium garlic cloves. Remove any green shoot if present (it can be bitter). Roughly chop the cloves to help the blender/processor work more efficiently.

Form garlic paste

Place chopped garlic and 1 tsp coarse salt into a small food processor or the bowl of an immersion blender cup. Pulse or blend until the garlic breaks down into a smooth paste, scraping down the sides as needed. This should take about 1–2 minutes.

Emulsify with oil and lemon

With the food processor running on low, begin adding the neutral oil drop by drop or in a very thin, steady stream. It is critical to add oil slowly at the start to allow a stable emulsion to form. After about 1/4 cup of oil has been incorporated and the mixture thickens, you can increase to a very thin steady stream and continue adding the remaining oil while the motor runs. Alternate briefly (every 2–3 tablespoons) by adding 1 tablespoon lemon juice and 1 teaspoon ice water to help keep the emulsion light and to control thickness. Continue until all oil and 3 tablespoons lemon juice are incorporated and the mixture is thick, glossy, and smooth (3–6 minutes total of blending).

Adjust texture and acidity

If the toum is too thick, blend in up to 1–2 tablespoons additional ice-cold water, 1 teaspoon at a time, until you reach desired spreadable consistency. If it tastes too sharp, add the optional 1 tsp extra lemon juice or a pinch more salt to balance. If the emulsion begins to separate (oily streaks), stop adding oil and blend in 1 tablespoon cold water and 1 teaspoon lemon juice while blending; this often brings it back together. If separation is severe, start with a new egg-size room-temperature egg-white or 1 tablespoon mustard in a clean bowl and very slowly whisk the broken toum into it as you would a rescue emulsion (advanced rescue technique).

Finish and store

Scrape the toum into a clean jar. Smooth the top, drizzle 1 tsp olive oil over the surface if desired to give a glossy finish and help protect the surface from discoloration. Sprinkle with 1/4 tsp freshly ground black pepper if using. Cover tightly and refrigerate. Toum will keep 1–2 weeks refrigerated; flavors mellow after a day.

Serve chilled or at room temperature as a spread for flatbreads, a dip for vegetables, or as a condiment for grilled meats and kebabs. Stir briefly before serving if oil has settled.