Lebanese Garlic Dip
If you’ve ever been to Lebanese restaurants and fell in love with the white garlic dip that they usually offer with barbq’s or shish tawook (chicken kebobs), today is your day! This garlic dip is a favorite of ours and we just can’t have enough of it when it’s around. In Lebanon they call it “Toom” or “Toum” which literally means garlic. Different people do it differently, and a successful garlic dip has a creamy white texture with a beautiful aroma of garlic, and with a taste that is a perfect marriage of garlic and lemon juice.
The ingredients are simple: garlic, lemon juice, vegetarian oil, and salt. But if you ask any pro, the secret of its success is in the preparation! Traditionally, a garlic smasher (or garlic masher) made from wood has been used to make the garlic dip where the garlic and other components are crushed and mashed carefully and slowly. Today people are reaching similar results with the help of food processors if done carefully.
Submitted by: LEBANESEKITCHEN