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.

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

130 calories; protein 2.2g 4% DV; carbohydrates 11.2g 4% DV; fat 9.2g 14% DV; cholesterol 0mg; sodium 1750.1mg 70% DV. Full Nutrition
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Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/20/2009
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 Read More
(57)

Most helpful critical review

Rating: 3 stars
04/15/2008
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! Read More
(15)
18 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 6
Rating: 5 stars
04/20/2009
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 Read More
(57)
Rating: 5 stars
12/23/2006
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.:-) Read More
(41)
Rating: 3 stars
04/15/2008
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! Read More
(15)
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Rating: 4 stars
04/23/2010
Try doing 2/3 roasted garlic 1/3 raw garlic. The combination of the roasted and raw enhances both. Read More
(13)
Rating: 5 stars
01/26/2005
All I have to say is "WOW!" I love it! and it's so easy to make. Of course my children wouldn't come near me for the rest of the day but it was worth it:) Read More
(7)
Rating: 4 stars
01/15/2006
I was hoping this was like the branded Lebanese Breeze whipped garlic... maybe I did something wrong but it was WAY too hot. This is coming from a family of serious garlic lovers. I will still use everything in recipes - it certainly will not go to waste but WOW! Read More
(5)
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Rating: 1 stars
04/17/2006
I did not enjoy this! Way too salty and so hot I almost burned the inside of my mouth. I was disappointed. I am accustomed to Lebanese puree that is white light and fluffy with strong garlic but definately not THAT strong. This was yellow soupy salty and beyond hot. Read More
(5)
Rating: 1 stars
03/30/2008
This was aweful! I wasted 9 heads of perfectly roasted garlic! It was SO salty I think I felt my blood pressure rise! I only put in half the amount of salt. Did I miss something? If you roast it do you put no salt in? I think I might try this again but with no salt. Then again I think I have better things to do with that much garlic! Read More
(4)
Rating: 1 stars
10/07/2009
I can hardly begin to describe this. The salt was overwhelming and the garlic nearly burned a layer of skin off my mouth - and I do love garlic! There certainly seems to be something wrong with these proportions. We looked at other recipes and noticed the addition of lemon juice and roasting the garlic to decrease the harshness. I've since researched several other recipes that look more promising. Hope to find a good recipe for this yet! Read More
(2)
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