Reviewed: Oct. 8, 2011

I make this in the blender. Peel the garlic (I use 1 head), add to blender. Pour in 1/2 of the lemon juice. Nearly liquify the garlic. Slowly add 1/2 the oil (I use 1/2 cup since I think I make a double batch). Add the rest of the lemon. Blend for a minute or so. Then add the rest of the oil slowly. Now, I do have a twist on this since I like to consume massive quantities and it is uber high in calories. I add plain greek yogurt (about 1 cup). Thickens it up and makes it last longer.

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Reviewer:

Renee Crabtree

Cooking Level: Intermediate

Reviewed: Jul. 7, 2011

Came out SO bitter and was much too intense for anyone to consume by itself. Very disappointed. Will try again with roasted garlic...

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Reviewer:

allie

Reviewed: Feb. 6, 2011

I had this at a restaurant last night and was instantly in love. I was happy to find this recipe on line. But completely disappointed with the finished product.

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Reviewer:

jdiauto

Reviewed: Apr. 22, 2010

Try doing 2/3 roasted garlic, 1/3 raw garlic. The combination of the roasted and raw enhances both.

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Reviewer:

MARCUS1124

Reviewed: Oct. 7, 2009

I can hardly begin to describe this. The salt was overwhelming and the garlic nearly burned a layer of skin off my mouth - and I do love garlic! There certainly seems to be something wrong with these proportions. We looked at other recipes and noticed the addition of lemon juice and roasting the garlic to decrease the harshness. I've since researched several other recipes that look more promising. Hope to find a good recipe for this yet!

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Reviewer:

Kayjay

Reviewed: Apr. 16, 2009

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

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Reviewer:

Elianza

Reviewed: Apr. 15, 2008

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!

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Reviewer:

luv2cook

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Puerto Vallarta, Jalisco, Mexico

Reviewed: Mar. 30, 2008

This was aweful! I wasted 9 heads of perfectly roasted garlic! It was SO salty I think I felt my blood pressure rise! I only put in half the amount of salt. Did I miss something? If you roast it, do you put no salt in? I think I might try this again but with no salt. Then again, I think I have better things to do with that much garlic!

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Reviewed: Sep. 17, 2007

OH wow, this little recipe is so up my alley!! My grandmother used to make this for me all the time when I was little, except she used butter instead of the evoo. I skipped the salt entirely and loved it just the same. Thank you!!

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Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: Jun. 18, 2007

I cut the recipe by a third and still ended up with plenty. I couldn't imagine using up a whole 3 cups worth! The key is to only use a little bit at a time. My sister says it tastes just like the one we get at our local Lebanese restaurant.

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