September 4 2019 recipe by Jill Wallentin![Jill Wallentin]()
, photo by , nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Side dish
, photo by , nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Side dish Lebanese garlic cream (toum)
If you love garlic as much as we do, quite possibly this will be your new favorite keto side dish. This irresistible Lebanese version of aioli is armored with a heavenly fluffy and smooth texture with a fresh touch of lemon.
USMetric
servingservings
Ingredients
- 2 2 garlic clovegarlic cloves
- 2 tbsp 2 tbsp lemon juice
- ½ tsp ½ tsp salt
- 2 2 egg whiteegg whites
- 1 cup 240 ml light olive oil
- ½ tsp ½ tsp sumac (optional)
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Making low carb simple
Instructions
- Add crushed garlic, lemon juice, salt and egg whites to a high and narrow mixing bowl or beaker.
- Use an immersion blender to mix thoroughly until white and fluffy — it takes about 1 minute.
- Pour the oil in a thin stream while you keep mixing. The garlic cream is ready when it's thick, white and fluffy. Top with some sumac or chili powder.
Glad you enjoyed it! I need to add this to our dinner plans too!
I love the idea of a batch of this for 50!!