If you have ever been to Zankou Chicken in Los Angeles, then you may have tried this rich garlicky spread, also known as ‘toum’. It is traditionally made with a mortar and pestle but today I am using a food processor- much easier. It only uses four basic ingredients and has the texture of whipped butter. The key to making it correctly is in the emulsification. Make sure you are using a light vegetable oil, not olive or sesame. This is fantastic on a falafel sandwich, or just as a dip or sandwich spread. It really shines as a dip for french fries. It is INTENSE! When you first make it and taste it, it will be like the garlic version of eating a spoonful of wasabi. I love it like that! However it does mellow out after you store it in the fridge for a day or so. The original recipe I looked at called for 5 cups of oil…which just sounded wrong and gross. I found that 1 cup was just perfect. I can’t wait to eat mine right now!
Lebanese Garlic Fluff (A.K.A. Toum)
makes about 1.5 cups
40 peeled garlic cloves (this was about 3-4 bulbs for me)
1 cup grapeseed oil
juice of 1 large lemon
1/2 tsp pink sea salt
Start with everything at room temperature. Put the garlic in a food processor and process until a paste forms. You will probably have to stop and scrape down the sides about 10 times. After a smooth paste has formed, keep the processor running for about 8-10 minutes total. During this time, slowly pour the oil in a thin stream a little at a time. About halfway through, stream in a little of the lemon juice as well, and continue to alternate a little at a time, until the time is up. A thick spreadable fluff should form that you can use immediately or store in the fridge for about a week.