- Joined Aug 9, 2010
So my wife and I are officially addicted to this garlic paste served in a Lebanese restaurant near us. It is straight up fandamn-tastic! Just checking to see if anybody has an Idea of how to make it. Have tried to just puree garlic but its too strong, and the paste is clearly not fried or baked. Slightly thinner than hummus, and pure white. My wife is chiming in over my shoulder as I write that it could be steamed. Haven't tried that yet. Any other ideas? I hope it's not steamed would hate to admit she's right, again.