Kitchen tip: This sauce is also delicious as a salad dressing or on shawarma, sandwiches, grilled meats and roasted vegetables. Add more water if you prefer a thinner consistency.
Middle Eastern garlic sauce (Toum)By Chatelaine
2 1/2 cups
- 2 heads garlic cloves , separated and peeled
- 2 cups canola oil
- 1 taso kosher salt
- 2 tsp lemon juice
- 2 tbsp ice water
- PULSE garlic and salt in a food processor, occasionally scraping down sides of bowl, until it forms a paste. With motor running, very slowly drizzle in 1/2 cup oil, then 1/2 tsp lemon juice so mixture thickens and turns white and creamy. Repeat until all the oil and lemon juice are incorporated, 5 to 8 min. Add ice water and blend until smooth. Serve with harissa and za’atar grilled lamp chops. Sauce will keep well in a covered container, refrigerated, up to 2 weeks.
Make it Fancy: Hummus
[bc_video video_id=”5522558602001″ account_id=”10190175001″ player_id=”r1zRQqV3″]
Nutrition (per tbsp)
- 1 g,
- 11 g,
- 39 mg.