Roasted Garlic Toum

Roasted garlic toum is a fluffy Lebanese-style garlic sauce blended with raw garlic, lemon juice, ice water, and neutral oil.

Prep: 15 min · Cook: 45 min · Yield: 24 · Method: Oven

Ingredients

• 1 garlic head
• 6 garlic cloves
• 1.5 cups neutral oil
• 3 tablespoons lemon juice
• 3 tablespoons ice water
• 0.5 teaspoon salt

Cooking instructions

1. Heat the oven to 400°F. Slice the top from the garlic head to expose the cloves, wrap it in foil, and roast for 40 to 45 minutes, until the cloves are very soft. Cool until easy to handle, then squeeze out the roasted garlic. (about 45 min) — 400°F
2. Add the roasted garlic, raw garlic cloves, and salt to a food processor or blender. Blend until completely smooth, scraping down the sides as needed. (about 3 min)
3. With the motor running, slowly stream in the oil. Alternate small additions of lemon juice and ice water with the oil, continuing until the toum is thick, white, and fluffy. (about 10 min)
4. Transfer the toum to a covered container and refrigerate for at least 1 hour before serving. Keep refrigerated and use within 4 days. (about 60 min)