Lebanese Garlic Dip
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 132.3
- Total Fat: 14.5 g
- Cholesterol: 0.0 mg
- Sodium: 78.0 mg
- Total Carbs: 0.9 g
- Dietary Fiber: 0.1 g
- Protein: 0.2 g
View full nutritional breakdown of Lebanese Garlic Dip calories by ingredient
Introduction
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.
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.
Number of Servings: 30
Ingredients
-
Lebanese Garlic Paste Ingredients: (30 servings)
• 2 heads of garlic
• 2 cups of vegetarian oil (canola/mazola corn/sunflower)
• Juice from 1 freshly squeezed lemon
• 1 teaspoon of salt
PS. Even though you may want to prepare less servings, it is a bit challenging to mash a smaller quantity of garlic in a full size food processor hence the need for at least 2 heads to get it rolling. If you have a smaller food processor, or you’re doing this with a garlic smasher then you can use lesser quantities
Directions
Preparation:
If using a food processor: crush all the garlic at high speed first then lower the speed, and the salt, and then start dripping a tiny bit of oil into the mix while the food processor is still running. It is very important to add oil in a very tiny bit (it should take 5 minutes to add the oil) otherwise if you dump them all at once or in large quantities the paste will break down. Once you’ve used all of the oil, spin the food processor at high speed again for about 4-5 more minutes while you add the lemon juice to it also very slowly, dripping.
Do some sample testing and if you feel the paste needs a bit more salt or lemon juice feel free to add more to it and spin the food processor for a couple more minutes. The whole process should be done in 10-15 mins max.
Serving: This garlic dip is good with many meaty dishes, especially chicken and kebob BBQ. You can also spread it over baked or boiled potatoes along with a sprinkle of chilli pepper and dried mint
Storage:
The Lebanese garlic paste can last for more than 2 weeks if stored in an air tight container in the fridge. You could also store it in the freezer to make it last several weeks, and let it thaw in the fridge ahead of usage.
Enjoy and let us know how it goes
www.mamaslebanesekitchen.com
Serving Size: 30 servings
Number of Servings: 30
Recipe submitted by SparkPeople user LEBANESEKITCHEN.
If using a food processor: crush all the garlic at high speed first then lower the speed, and the salt, and then start dripping a tiny bit of oil into the mix while the food processor is still running. It is very important to add oil in a very tiny bit (it should take 5 minutes to add the oil) otherwise if you dump them all at once or in large quantities the paste will break down. Once you’ve used all of the oil, spin the food processor at high speed again for about 4-5 more minutes while you add the lemon juice to it also very slowly, dripping.
Do some sample testing and if you feel the paste needs a bit more salt or lemon juice feel free to add more to it and spin the food processor for a couple more minutes. The whole process should be done in 10-15 mins max.
Serving: This garlic dip is good with many meaty dishes, especially chicken and kebob BBQ. You can also spread it over baked or boiled potatoes along with a sprinkle of chilli pepper and dried mint
Storage:
The Lebanese garlic paste can last for more than 2 weeks if stored in an air tight container in the fridge. You could also store it in the freezer to make it last several weeks, and let it thaw in the fridge ahead of usage.
Enjoy and let us know how it goes
www.mamaslebanesekitchen.com
Serving Size: 30 servings
Number of Servings: 30
Recipe submitted by SparkPeople user LEBANESEKITCHEN.