Serves 12
Calories (Per serving):43
Carbs: 3g
Fat: 3g
Protein:1g
Toum is a classic Lebanese garlic spread/ dip. But more often then not, people fake it with mayo- Given that my mom hates Mayo- here is the real version.
INGREDIENTS
1 whole bulb of garlic
1 raw medium Maris piper potato ( or any potato suitable for frying potato)
1/2 cup sunflower oil or corn oil
1/4 Tsp salt
1/2 Tsp citric acid
INSTRUCTIONS
Slice the garlic cloves to remove any green sprouts.
To a juice blender (smaller blade) add the sliced garlic, salt potato & citric acid.
Process for a few minutes until the garlic becomes finely minced.
Scrape down the sides and blend the mixture again.
Whilst the juicer/ blender is running, slowly pour in the oil. This will cause the sauce to emulsify and thicken.
Scrape down the bowl, mix, and blend again until a creamy consistency is reached.
Serve cold with anything from french fries to Lemon & Garlic BBQ Chicken!
RECIPE NOTES
Empty the dip into an air tight container- the dip has a 1 week shelf life.
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