*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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
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.:-)
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!
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!
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.
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!
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!
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