Toum resembles a garlic aioli, but has the advantage of being vegan.

You’ll need an immersion blender for this recipe.

Peel 6 garlic cloves, cutting them in half and removing any green shoots. Place in the immersion blender container, along with 1tsp salt. Pulse until you get a thick paste.

Slowly add 10ml lemon juice, making sure the lemon amalgamates with the garlic as you go along. You should have a loose paste.

Place 125ml (½ cup) vegetable oil in a container with a spout, and add a few drops into the garlic paste. Pulse, and check to see the oil has been amalgamated into the garlic paste.

Add a few more drops and continue pulsing to amalgamate the paste.

Continue in this manner, very slowly increasing the amount of oil as the mixture becomes thick and sturdy. You want to avoid the garlic-oil mixture separating (at which point you’ll have to start afresh).

The final consistency should be light and fluffy, like mayonnaise or whipped cream.

Slowly drizzle in 2 tsp ice water in the same manner as the oil.

Once added, the texture will go from thick and almost gelatinous to smooth and creamy.

I’d store the garlic dip overnight to let the flavours mellow.

Serve in the traditional manner, along with grilled chicken and pita. Or as a veggie dip, or adding a tablespoon to a vinaigrette, etc.