Ingredients
⅔ Cup Garlic cloves
¾ teaspoon Salt
1 Cup Avocado Oil
1 Cup Light Olive Oil
2 tablespoon Fresh Lemon Juice
Instructions
- Peel and press your garlic cloves, add to the bowl of your food processor, along with the salt. Process until it forms a paste, scraping down the sides of the bowl a few times.
- While the processor is running, SLOWLY stream in the oils and lemon juice slowly, alternating between oils and juice. I measured both oils into a larger measuring cup, and streamed about ½ cup oil, then 1 teaspoon of lemon juice.
- I allowed about 30 seconds between each individual stream – so oils, 30 seconds, lemon juice, 30 seconds, etc. This was to make sure it didn’t “break” the emulsion.
- Once all the oils and lemon juice have been added, allow the processor to run until you have a nice, thick, whipped product that’s about the consistency of a thick mayonaisse. Cover and store in the fridge for up to a week or so. (IF it lasts that long!).
- Serve as a veggie or pita dip, in wrap sandwiches, with stiffed grape leaves, or wherever else you feel like getting punched in the face with garlic.
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