Garlic Whip (with Roasted Garlic Option)
Garlic. Some people like it. Some people LOVE it. I fall into the first camp. You won’t find me at any garlic festivals enjoying garlic ice cream and garlic waffles. That said, it is one of my most frequently utilized ingredients.
When I was testing this recipe, I was informed (ever so lovingly) that my post-dinner body odor reeked. Ah, love. So, that is your warning. This whip is like a one-two punch of powerful flavor, but it does come with some stinky side effects. Don’t consume on a first date or for a business dinner.
The plus side of being the stinky kid is you’ll be incredibly effective at warding off vampires for a few days.
I first tasted this delectable condiment at Lebanese Taverna in Alexandria, Virginia. I smothered my pita bread, falafel, and hummus in the stuff. Sadly, no one else at the table got to try it because I ate it all.
Try the garlic whip in place of mayo on your next burger. Or as a spread for your favorite crusty bread or pita. It would also do nicely in a wrap, though ensure your wrap filling can stand up to the overpowering strength of this spicy spread.
- 1 bulb of garlic (2, if your bulbs are small)
- Pinch of sea salt
- 1/4 – 1/2 cup light, flavorless oil (vegetable, canola, sunflower)
- 1. Peel all of the garlic cloves. Place the peeled cloves and salt into a mini food processor or variable speed blender (such as a Vitamix).
- 2. Blend the garlic, and with the machine running, slowly add the oil. Use a low to medium speed, and continue to slowly add the oil until you have a light, fluffy whip. The amount of oil you need will depend on your machine and the volume of garlic.
- 3. Enjoy or use as a vampire weapon.
- Is the thought of raw garlic giving you chills?
- Try Roasted Garlic Whip!
- This spread is unbelievably sweet, smooth, and rich. It works beautifully on sandwiches and wraps, or as a dip for bread and veggies.
- Simply replace the raw garlic with 1 cup of roasted garlic cloves (buy already roasted at the grocery store or roast 7-9 bulbs of garlic in your oven). I opted for less salt, as well.