TOUM

I remember the first time I went to Maroush on Beauchamp Place in Chelsea and went berserk over this white, bold, garlicky, lemony, cloudy sauce. During the last seven years I have been plenty of times to many of their restaurants and I still go berserk over it. Happy I was when I realised how easy it is to make at home, and it is a godsend of a dip! Perfect as a part of a mezze spread, with grilled vegetables, chicken, you name it. My version is vegan and it keeps in the fridge for weeks but you will probably finish it immediately.

Ingredients

• 3 dl neutral oli such as rapeseed, sunflower or vegetable oil

• 1 tsp coarse seasalt

• 30 g garlic

• 30 g lemon juice

• 30 g iced water

• Blender or hand mixer

Method

Peel and put the garlic in a container/bowl with high sides together with the salt. Mix to a paste. Add the ice cold water all at once and mix for a couple of seconds until a smooth mixture. Begin to add the oil little by little whilst mixing to avoid the sauce from splitting. Alternate by drizzling some oil and some drops of lemon until the sauce is thick and smooth and all of the oil and lemon juice are incorporated.