garlic spread

Homemade Garlic Spread Recipe made with garlic, fresh herbs, and Parmesan cheese. Spread this butter on your favorite bread and toast!

Homemade Garlic Spread

unsalted butter, softened

garlic

cheese,

oregano

tbsp basil

salt

tsp pepper

Bread

In a food processor, pulse to mince the garlic, oregano, and basil. Add the butter, cheese, salt and pepper and blend until smoothed together. Spread on desired bread and place in a preheat oven on 350 degrees for 12 minutes and enjoy. Store in the refrigerator.

Sounds yummy! I share your love of garlic bread, and can't wait to make this.  Question: Can it be frozen?

This smooth, creamy Roasted Garlic Spread is addictive!  Roasting garlic magically transforms the flavor into a nutty, mellow flavor.  Spread it on toasted baguette slices for a quick and easy appetizer.

Roasted Garlic Spread

garlic garlic heads

olive oil

thyme leaves (optional)

In an oven-proof casserole dish or pie plate,...

In an oven-proof casserole dish or pie plate, add the garlic and toss with the salt.  Spread the garlic cloves in an even layer and add the olive oil until the cloves are completely submerged.  

Cover the dish with foil and transfer to...

Cover the dish with foil and transfer to the oven.  Roast for 30-35 minutes until the garlic is light golden in color and very tender.  

Cool the garlic in the dish then strain...

Cool the garlic in the dish then strain the oil through a mesh sieve set over a bowl. Save the oil in a sealed container for other recipes.  

Place the cooled garlic cloves in a food...

Place the cooled garlic cloves in a food processor or blender. Add 2 to 4 tablespoons of the infused oil and process until smooth and creamy.  

Add salt according to taste preference, transfer to...

Add salt according to taste preference, transfer to a container and stir in the thyme leaves if using.

Toum is a traditional Middle Eastern garlic sauce that&#039;s creamy, garlicky, and airy. Pair this addicting condiment with grilled tofu, vegetables, falafel, and more!

Creamy Toum Recipe (With 4 Ingredients)

½ cups neutral vegetable oil

lemon juice

kosher salt

It&#39;s best to start with chilled oil since it helps the emulsification process. If you have time, place the oil in the fridge for around 1-2 hours or overnight.

Peel the garlic cloves and remove the germ. If the garlic is young and fresh there may not be much to remove. If it&#39;s older garlic and there&#39;s a green stem inside, ensure you remove it.

Add the garlic cloves and salt to a high-speed blender or food processor and pulse or blend until the garlic is relatively smooth. Scrape down the sides and blend until the garlic is finely minced and paste-like.

Slowly drizzle in 1 tablespoon of oil while the blender is on a low-medium setting. Make sure to stop and scrape the sides to fully combine the oil and garlic paste.

Add &frac12; cup of neutral oil at a time very slowly to the blender on low-medium power. Make sure there&#39;s a slow, but steady stream. Stop and scrape down the sides with a spatula.

After the first &frac12; cup of oil is added, mix in 1 tablespoon of lemon juice, then add the next &frac12; cup of oil.

Continue this process until the oil and lemon juice are gone and you have a creamy, mayo-like consistency. Happy eating!

I like to purchase peeled garlic cloves; Whole Foods sells a great pouch of organic garlic cloves. One simple way to peel a whole head of garlic is to loosen the cloves, then shake them like crazy in a glass jar or between two large metal bowls. This releases the cloves from the peels for the most part. Toum made by hand is delicious, though not as smooth and light as toum made in the food processor. If your toum is too bracing in garlic flavor, whisk in more ice water and lemon juice, which will also make it saucier. Let the toum rest in an airtight container in the refrigerator for a few days. The flavor will mellow with time. Serve toum with any grilled meat or fish, as a dip with bread or chips, or in vinaigrettes or any recipe you want to add garlic to. The toum will keep in the refrigerator in an airtight container for several weeks.

Toum Recipe

garlic (peeled)

neutral oil (such as canola

water

garlic cloves (peeled (from about 2 bulbs))

garlic cloves (peeled (from about 4 bulbs))

To prepare the garlic, slice the cloves in half lengthwise and remove any green sprouts. Worth the effort here, as the sprouts contribute to burn and bitterness.

If making toum by hand, mince or grate the garlic on a fine grater into a medium bowl. Set the bowl over a towel or use a non-skid bowl, to hold it in place as you whisk. If making toum in a processor, blitz the garlic with the salt until it is minced, stopping to scrape down the bowl as you go.

Take your time here. Whisking constantly or with the processor running, use a teaspoon to drop a droplet of oil into the garlic. Stop and scrape down the bowl. Then add another droplet, stop and scrape, then another. Continue in this way even though at first it seems like nothing is happening.

Once the garlic begins to look a bit creamy, you can add the oil a couple of droplets at a time, stopping and scraping the bowl down as you go. Stay with it.

Continue in this way until the garlic becomes thick and spreadable. Once the emulsion is fully formed and what you have looks like a thick white spread, you can increase the speed of adding the oil. Rather than droplets, add the oil in a slow, thin, steady stream while processing or whisking. Stop and taste and keep adding more oil if the toum is too strong. Don&#39;t be surprised if this process takes up to 15-20 minutes.

Finish by processing or whisking in the lemon juice and ice water.&nbsp;

Terrific and great step by step instructions!  Delicious!

This by far the best recipe I have ever used for tuom. It's simple, foolproof (if instructions are followed) and does keep for a long time- if not used up quickly as it's so useful. Thank you for doing the work so we all benefit!

O WOW! My first encounter with Toum (I live in South Africa) and it came out light like a feather. I made your Lebanese Tabbouleh which is so fresh with your Chicken Shawarma. Everything came out a roaring success and so very delicious. Summer time here and I adore the freshness and full bodied tastes. Tank you!

I made this and the emulsion seemed to be fine. I used about about 1 1/4 cups garlic that I bought peeled. I cut off the ends and checked for green sprouts. There were none. I added what I think was about 3 cups canola oil-maybe more. The toum still has a very heavy garlic (tiny bit bitter?) aftertaste. It is not bad, but it is not the amazing flavor I remember from the farmer's market toum I bought. My concern is if I add more canola oil, I will lose the garlic flavor. The garlic flavor was way too strong after 2 cups, so I kept adding canola oil.  I don't know if the issue is the canola oil, the quality/taste of my garlic, or whether I should add more lemon or water. Any suggestions? Now that it has been refrigerated, is it too late to try adding more ingredients? The thickness is good right now, but I'd rather it be somewhat thinner with better taste if possible.

I always come back to your recipe Maureen..because for one* you test your recipes. And second because they are delicious..thank you

I used avocado oil and my toum came out beautifully and was delicious!! The only thing is, 1 week of sitting in the fridge and the second I take it out, it starts melting on my plate. Why is this and how can I avoid this in the future?

https://content.jwplatform.com/videos/ztxVIZck.mp4

Learn how to make toum, a traditional Lebanese garlic sauce. This is the Middle Eastern dip people go bonkers over! The thick, creamy garlic spread comes together with just 4 simple ingredients and tastes great on just about everything.

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Top 4 garlic spread recipes from across the web

The most viewed garlic spread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Garlic Spread

Roasted Garlic Spread

Creamy Toum Recipe (With 4 Ingredie...

Toum Recipe

The most viewed garlic spread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine