By Shireen Jamooji
There's no such thing as 'too much garlic', but what if you could add its magic to EVERYTHING you eat. With Chef Saransh Goila's creamy Toum recipe, now you can. With roasted garlic and hung curd, this smooth sauce is sure to be your new fave.
1 tbsp oil ½ cup garlic 1 lemon 1 cup olive oil ¼ cup hung curd Iced water
In a pan add the oil and half the garlic cloves, and roast until lightly browned.
In a blender add the roasted garlic along with the rest of the raw garlic and the juice of the lemon and salt to taste.
Start blending and slowly drizzle in one cup of oil in a thin stream as you’re blending.
Add a few spoons of iced water and when it goes creamy, add the hung curd.
Continue to blend until it’s a smooth, pourable consistency. Then use as a dip or spread whenever you want.