Recipe By POMPIER850
Published Nov 12th
Prep 10m Cook - Additional - Ready In 10m
Servings 12 servings Calories 130.2

Deceptively simple recipe for Lebanese-style whipped garlic. Intense and delicious, with an infinite number of applications — it’s lovely spread on plain pita bread or used a dip for veggies.

Recipe Ingredients

  • 3 cups peeled garlic cloves
  • ½ cup olive oil
  • 3 tablespoons salt, or to taste

Cooking Directions

  1. 1 In a food processor, process garlic cloves and salt together until smooth. Add olive oil in small amounts, processing in short bursts until well combined.

Nutrition Facts

  • Calories 130.2
  • Carbohydrate 11.2 g
  • Fat 9.2 g
  • Fiber 0.7 g
  • Protein 2.2 g
  • Saturated Fat 1.3 g
  • Sodium 1750.1 mg
  • Sugar 0.3 g

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  1. Try doing 2/3 roasted garlic 1/3 raw garlic. The combination of the roasted and raw enhances both.
  2. 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 - Read more ...
  3. 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
  4. 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 - Read more ...
  5. 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 - Read more ...
  6. I make this all the time with one KEY difference. I roast the garlic first. It's easy.. just cut the tops off of five or six bulbs of garlic wrap in foil and bake in the oven for 45 minutes or so until they're mushy. Then squeeze out all the garlicky goodness and mix with - Read more ...
  7. I did not enjoy this! Way too salty and so hot I almost burned the inside of my mouth. I was disappointed. I am accustomed to Lebanese puree that is white light and fluffy with strong garlic but definately not THAT strong. This was yellow soupy salty and beyond hot.
  8. I was hoping this was like the branded Lebanese Breeze whipped garlic... maybe I did something wrong but it was WAY too hot. This is coming from a family of serious garlic lovers. I will still use everything in recipes - it certainly will not go to waste but WOW!
  9. All I have to say is "WOW!" I love it! and it's so easy to make. Of course my children wouldn't come near me for the rest of the day but it was worth it:)