Vegan Toum (Creamy Garlic Sauce)

Directions

1. Boil a large pot of water.

2. 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.
3. 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.
4. Add the potatoes one piece at a time so they incorporate evenly. It should now be fluffy, but fairly thick.
5. Slowly pour in water until it reaches a smooth, more dip-like consistency.
6. Once all the potatoes are processed and the dip is creamy, stir in the lemon juice and salt to taste.
7. Serve with chips, use it as a condiment, in a pita with salad and crispy eggplant, or eat it with a spoon. Enjoy!