Start by peeling the garlic cloves and cutting them in half to remove the green germ. Place garlic halves into a jar that accommodates your immersion blender.

Add lemon juice and salt to the garlic in the jar. Pulse the mixture with the immersion blender for about 20-30 seconds until smooth.

Gradually pour in the vegetable oil while blending on high for 3-5 minutes until thick and creamy.

Taste your toum and adjust salt or lemon juice if necessary. Blend briefly to incorporate changes.

Transfer the toum to an airtight glass jar and store in the refrigerator for up to two months.