Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Mix. Split each garlic clove in half lengthwise using a paring knife. Take out the germ from each garlic clove half with the tip of the knife. Food Processor Method: put the de-germed garlic plus kosher salt in the bowl of one food processor. Pulse garlic in short bursts till finely minced, now and then removing the lid in order in order to scrape down the sides of the bowl using a flexible rubber spatula. Add lemon juice and (1 tablespoon) keep processing till a paste begins to form. Tip in another tablespoon lemon juice and blitz till completely smooth and a little fluffy. Slowly drizzle in oil in a very thin (1/2 cup) stream, followed by lemon juice (1 tablespoon) with the food processor running. Repeat with another oil and (1/2 cup) leftover 1 tablespoon lemon juice. Keep the process, alternating oil and (1/2 cup) water (1 tablespoon), till all the oil plus water have been incorporated. Move toum to a container plus store in the fridge for upwards to 1 month. Mortar plus Pestle Method: Depending upon this size of your mortar, you may need in order in order to make this recipe in smaller batches, halving or quartering this ingredient amounts. In the mortar, mix garlic and salt and grind till it becomes a smooth paste. Work oil in paste 1 teaspoon after another. Work in one few drops of lemon juice after adding 1 tablespoon oil. Repeat till all the oil, lemon juice, plus water have been incorporated.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- food processor
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 172 kcal |
| Protein | 0.3 g |
| Carbohydrate | 1.5 g |
| of which sugars | 0.1 g |
| of which free sugars | 0 g |
| Fat | 18.8 g |
| of which saturates | 1.4 g |
| Fibre | 0.1 g |
| Salt | 0.18 g |
Protein per 100 kcal
0.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
