Recipe courtesy of Ayesha Nurdjaja
Recipe courtesy of Ayesha Nurdjaja
Watch how to make this recipe.
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- Level: Easy
- Total: 2 hr 10 min (includes chilling time)
- Active: 10 min
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 394
- Total Fat
- 44 g
- Saturated Fat
- 3 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 120 mg
Ready for a little kitchen magic? I’m about to teach you how to turn raw garlic into a light, fluffy cloud. With just a handful of ingredients, you get a bold spread that’s sharp yet airy, with the garlic mellowed out perfectly by fresh lemon juice and oil. If you’re a lover of garlic, you’ll soon be slathering it on everything!
- Level: Easy
- Total: 2 hr 10 min (includes chilling time)
- Active: 10 min
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 394
- Total Fat
- 44 g
- Saturated Fat
- 3 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 120 mg
Ingredients
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Directions
- Add the garlic and 1/4 cup water to a small bowl and soak in the refrigerator for 2 hours. Refrigerate the canola oil for 2 hours.
- Drain the garlic, reserving the water. Add the garlic and salt to a food processor and blend until finely chopped. Scrape down the sides to make sure the garlic pieces are evenly chopped. Add the lemon juice and blend once more to break down further. Slowly stream in the chilled oil, a few tablespoons at a time at first, then gradually add the remaining oil. Add the reserved garlic water, 1 tablespoon at a time as needed, to reach a smooth consistency.
