This garlicky Lebanese dip is incredibly versatile!
Servings 3 Cups
- 2/3 Cup Garlic cloves
- 3/4 tsp Salt
- 1 Cup Avocado Oil
- 1 Cup Light Olive Oil
- 2 Tbsp Fresh Lemon Juice
Peel and press your garlic cloves, add to the bowl of your food processor, along with the salt. Process until it forms a paste, scraping down the sides of the bowl a few times.
While the processor is running, SLOWLY stream in the oils and lemon juice slowly, alternating between oils and juice. I measured both oils into a larger measuring cup, and streamed about 1/2 cup oil, then 1 tsp of lemon juice.I allowed about 30 seconds between each individual stream – so oils, 30 seconds, lemon juice, 30 seconds, etc. This was to make sure it didn’t “break” the emulsion.
Once all the oils and lemon juice have been added, allow the processor to run until you have a nice, thick, whipped product that’s about the consistency of a thick mayonaisse. Cover and store in the fridge for up to a week or so. (IF it lasts that long!).
Serve as a veggie or pita dip, in wrap sandwiches, with stiffed grape leaves, or wherever else you feel like getting punched in the face with garlic.