Perfect Garlic Puree/Thum

Garlic Puree or Thum
This is a robust dip, eaten with grilled or roasted chicken. I’ve tried many variations, made sometimes with potato,  or yoghurt in Bayridge, but I have to say that Chef Kamal’s recipe is supreme. It is light and fluffy, with a good strong taste of garlic and everyone who loves this puree, asks how I made it. Found in Classic Lebanese Cuisine by Chef Kamal Al-Faqih, follow his meticulous instructions and you will also have perfection.

This can be prepared several days ahead. It should last for weeks in an air tight container.

Ingredients

1 cup fresh cloves of garlic, peeled and at room temperature
2 teaspoons salt
4 cups canola oil
1/2 cup fresh lemon juice strained or 1/2 cup lemon juice from concentrate.

Directions

Place the garlic and salt in a food processor fitted with a sharp metal blade (be sure the food processor bowl, blade, lid and utensils are completely dry before you begin or the mixture may separate while you are processing) Pulse the garlic until it is finely chopped and uniform in size. Use a dry spatula to scrape down the sides of the bowl a few times.

Now start processing again, this time continuously as you slowly add 1/2 cup of the oil, pouring it in a steady thread-like stream and allowing it to emulsify with the garlic. Once it is combined, add 2 teaspoons lemon juice, one at a time.
Slowly add a second 1/2 cup of oil in a thread-like stream, followed by 1 tablespoon lemon juice. Take your time while adding the oil, allowing it to properly emulsify with the garlic and lemon juice.
Now slowly add a third 1/2 cup canola oil followed by 2 tablespoons lemon juice, one at a tiem.
Slowly add a fourth 1/2 cup oil in a thread-like stream, followed by 2 tablespoons and 1 teaspoon lemon juice, one at a time. Slowly add 1 cup of oil followed by remaining 2 tablespoons lemon juice one at a time. Finally add the last cup of oil slowly.

Continue to process until you have a uniform, thick garlic emulsion. Scrape down the sides of the owl and continue to process another minute or two. The final consistency should be like fluffy mayonnaise.

Transfer the garlic puree to a container and refrigerate covered with a piece of paper towel overnight to prevent condensation. Cover with a lid the next day.

Follow these directions and you will have created a heavenly dish!