Listen, I am a garlic girl through and through. But all you garlic lovers know that raw garlic can sometimes be a bit…intense. The beauty of this sauce is that the potatoes help soften the garlic just a tad and create a wonderfully creamy consistency. I love spreading it on pita sandwiches, serving it with a mezze platter, or—you guessed it—eating it with a spoon.
Ingredients
4 medium russet potatoes
1 head garlic
1/2 cup avocado oil
1 cup water
Juice of half a lemon
2 tablespoons salt, plus more to taste
Directions
Boil a large pot of water.
Peel the potatoes and chop into large pieces. Add 1-2 tablespoons of salt into the water and add the potatoes. Cook until fork-tender.
While the potatoes cook, start the sauce. In a large food processor, pulse the garlic until it becomes a thick paste. With the processor running, slowly pour in avocado oil so it emulsifies.
Add the potatoes one piece at a time so they incorporate evenly. It should now be fluffy, but fairly thick.
Slowly pour in water until it reaches a smooth, more dip-like consistency.
Once all the potatoes are processed and the dip is creamy, stir in the lemon juice and salt to taste.
Serve with chips, use it as a condiment, in a pita with salad and crispy eggplant, or eat it with a spoon. Enjoy!
