Dead simple, you can Google different recipes to get the right proportions of ingredients.
If I remember correctly, last time we made it we did it roughly this way:
1 cup peeled cloves, raw
1/4 tbsp salt
1.5 cups vegetable oil (not olive, has to be neutral flavor)
1/4 c lemon juice
It all needs to be blended together. Different recipes will tell you different ways of doing this. Add them together in small amounts, drizzle the oil in slowly, etc etc. Bah. It’s never worked for us.
If you use a blender, you’ll fail. If you add things at different times, you’ll fail. Or at least we failed.
The trick is to use an immersion blender, and use the special blending cup they give you, which has the diameter of the bottom of the cup matching the diameter of the head of the wand. So it’s real close to the edges down there.
Then add everything to the cup at once, the garlic, salt, oil, and lemon juice.
With the blender off, push the head all the way to the bottom, so it’s sitting in the garlic. Turn on the blender and push down gently until you’re sitting on the bottom. Don’t lift it! Some garlic will make it above the blender, that’s ok, just try to get most of it on that first push down.
Then, SLOWLY, and I mean dang SLOWLY, lift the head blender up. Just barely creeping up, painfully slow. Let the blender work. What this is doing is slowly incorporating the oil into the garlic and whipping it up. Keep slowly raising until you get near the top and stuff starts trying to get messy.
It should be somewhat thick ish on the bottom where you just were.
Then you can go to town, start and stop, lift and set the blender up and down, do what you need to do to blend the rest of everything into the thick stuff at the bottom and blend up any large chunks that survived. Blend until everything is a thick smooth consistency, like soft whipped butter maybe. Like hummus almost, but much more spicy.
Then, enjoy!
Best served with chicken shawarma, and some warm pita bread.
The recipe makes a lot, so if you like it, be prepared to share it with friends. Lasts a couple weeks in the fridge.
Dead simple, you can Google different recipes to get the right proportions of ingredients.
If I remember correctly, last time we made it we did it roughly this way:
1 cup peeled cloves, raw 1/4 tbsp salt 1.5 cups vegetable oil (not olive, has to be neutral flavor) 1/4 c lemon juice
It all needs to be blended together. Different recipes will tell you different ways of doing this. Add them together in small amounts, drizzle the oil in slowly, etc etc. Bah. It’s never worked for us.
If you use a blender, you’ll fail. If you add things at different times, you’ll fail. Or at least we failed.
The trick is to use an immersion blender, and use the special blending cup they give you, which has the diameter of the bottom of the cup matching the diameter of the head of the wand. So it’s real close to the edges down there.
Then add everything to the cup at once, the garlic, salt, oil, and lemon juice.
With the blender off, push the head all the way to the bottom, so it’s sitting in the garlic. Turn on the blender and push down gently until you’re sitting on the bottom. Don’t lift it! Some garlic will make it above the blender, that’s ok, just try to get most of it on that first push down.
Then, SLOWLY, and I mean dang SLOWLY, lift the head blender up. Just barely creeping up, painfully slow. Let the blender work. What this is doing is slowly incorporating the oil into the garlic and whipping it up. Keep slowly raising until you get near the top and stuff starts trying to get messy.
It should be somewhat thick ish on the bottom where you just were. Then you can go to town, start and stop, lift and set the blender up and down, do what you need to do to blend the rest of everything into the thick stuff at the bottom and blend up any large chunks that survived. Blend until everything is a thick smooth consistency, like soft whipped butter maybe. Like hummus almost, but much more spicy.
Then, enjoy!
Best served with chicken shawarma, and some warm pita bread.
The recipe makes a lot, so if you like it, be prepared to share it with friends. Lasts a couple weeks in the fridge.