Think of toum as an ancient Arabic version of aioli, minus the eggs and with a much stronger garlic punch. Just two ingredients, garlic and grapeseed oil, create the smooth emulsion here. This recipe comes from Maydan in Washington, D.C., where a variety of dips are served platter-style with flatbread and whole roasted chicken.
Slideshow:More Garlic Recipes
1/2 cup garlic cloves (about 20 cloves)
2 1/2 teaspoons kosher salt
1 1/4 cups grapeseed oil, divided
2 tablespoons fresh lemon juice, divided
How to Make It
Combine garlic and salt in a food processor. Process until very finely chopped, about 10 seconds, stopping to scrape down sides of bowl as necessary. With processor running, drizzle in 5 tablespoons oil, and process until blended. Add 1 tablespoon lemon juice, and process until well combined, about 30 seconds, stopping to scrape down sides as necessary. With processor running, slowly drizzle in remaining oil in a thin stream, and process until fully blended. Add remaining 1 tablespoon lemon juice; pulse to combine. Cover and chill until ready to serve, up to 1 day.
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