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 as a dip for veggies.
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 - 16 Apr 2009 (Review from Allrecipes USA and Canada)
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. :-) - 23 Dec 2006 (Review from Allrecipes USA and Canada)
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! - 15 Apr 2008 (Review from Allrecipes USA and Canada)