Peel the garlic cloves and either slice or crush them gently in half to remove any visible green sprouts in the middle.

Add the sliced garlic into a food processor along with the salt. Blend for a couple of minutes until the garlic is finely chopped. Pause and scrape down the sides of the food processor and blend again.

While the food processor is running, add 2 tablespoons of the oil and let it continue to blend for 2 minutes. Pause again and scrape down the garlic.

Repeat step 3 two more times or until the garlic starts to look creamy.

Then add the rest of the oil and lemon juice. Blend again continuously until the garlic becomes creamy white, fluffy, and fully incorporated. This may take another 8-10 minutes.

Transfer the garlic/toum sauce to a container or lidded jar and store in the fridge for up to 2 months.