Lebanese Garlic Toum

Ingredients

• 2 cups water (for the cornstarch paste)
• 1/2 cup cornstarch
• ½ cup water
• 1 leveled teaspoon salt (or to taste)
• 12 large garlic cloves (or more if you like your garlic)
• 3 tablespoons freshly squeezed lemon juice
• 1/2 cup neutral oil (sunflower oil)

Method

1. In a saucepan, whisk the cornstarch and water together over high heat until it bubbles and thickens into a paste. Remove from heat and let cool completely.
2. In a food processor, blend the garlic cloves, ½ cup water, lemon juice, and salt until smooth, scraping down the sides as needed.
3. Add the cooled cornstarch paste to the food processor and pulse a few times to combine with the garlic mixture.
4. With the processor running, slowly drizzle in the oil in a thin, steady stream until fully incorporated, allowing the mixture to emulsify.
5. Check consistency: it should be light and fluffy, not runny. If too thick, add a few more tablespoons of oil and pulse to blend. Adjust salt to taste. Best made a day ahead for flavor to develop, though it can be used right away.