Lebanese garlic cream (toum)

Directions

1. 1
   Add crushed garlic, lemon juice, salt and egg whites to a high and narrow mixing bowl or beaker.
2. 2
   2 Use an immersion blender to mix thoroughly until white and fluffy — it takes about 1 minute.
3. 3
   Pour the oil in a thin stream while you keep mixing. The garlic cream is ready when it's thick, white and fluffy. Top with some sumac or chili powder.