Whipped Garlic

Whipped Garlic

15 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    10 m
POMPIER850
Recipe by  POMPIER850

“Deceptively simple recipe for Lebanese-style whipped garlic. Intense and delicious, with an infinite number of applications -- it's lovely spread on plain pita bread or used a dip for veggies.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 servings

ADVERTISEMENT

Directions

  1. In a food processor, process garlic cloves and salt together until smooth. Add olive oil in small amounts, processing in short bursts until well combined.

Share It

Reviews (15)

Rate This Recipe
Elianza
50

Elianza

Am Lebanese and was really surprised when I saw that recipe posted here... the secret ingredient in this recipe is to add a little bit of lemon juice and the end.. the garlic will turn to white color.. it's yummmmmmmmmi with grilled chicken

SPELTRONG
40

SPELTRONG

I make this all the time, with one KEY difference. I roast the garlic first. It's easy.. just cut the tops off of five or six bulbs of garlic, wrap in foil, and bake in the oven for 45 minutes or so until they're mushy. Then squeeze out all the garlicky goodness and mix with salt if desired. It's amazingly good, and the garlic isn't hot after being roasted. I wonder if this part was missing from the recipe? I can't imagine eating 3 cups of raw garlic. Yikes! Anyway, try it that way and it might be much tastier. :-)

luv2cook
15

luv2cook

I agree with another reviewer, roasting the garlic makes it mellow. I could not imagine eating this raw. This is way too much salt and way too much oil. Cut back the salt to taste or perhaps a teaspoon, drizzle the oil over the cloves just enough so that the blender does not stall. I also use the small baby food blender cups, and make this in batches so the salt and oil is very limited; sometimes I add a tablespoon of lemon juice to the mix rather than more oil. I have been roasting garlic for about 10 years now and love it. I use it on baked potatoes, hot pasta, mixed with a little butter to make garlic toast or brushed on brushetta before adding the topping. It is wonderful on sandwiches in place of butter or mayo. I have been known to add 1/2 a teaspoon of red chili flakes before pureeing the cloves. Please, try roasting it first, you will really like it and it's versatility!

More Reviews

Similar Recipes

Roasted Garlic
(114)

Roasted Garlic

Roasted Garlic
(76)

Roasted Garlic

Baked Garlic
(29)

Baked Garlic

Creamy Garlic Dip
(32)

Creamy Garlic Dip

Lebanese Garlic Sauce
(27)

Lebanese Garlic Sauce

Roasted Garlic Dip
(16)

Roasted Garlic Dip

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 130 cal
  • 7%
  • Fat
  • 9.2 g
  • 14%
  • Carbs
  • 11.2 g
  • 4%
  • Protein
  • 2.2 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 1750 mg
  • 70%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Ginger Garlic Paste

>

next recipe:

Spicy Hot Garlic Chutney