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Peel the garlic and remove the green sprout called the germ, as this can lend a bitter taste to your toum.
Place the garlic cloves and salt in a food processor and chop until finely minced.
Add 1 tablespoon lemon juice and continue processing until a paste begins to form. Add another tablespoon lemon juice and process until completely smooth.
Drizzle in about 60 ml (¼ cup) of the oil in a slow steady, thin stream while your food processor is still running. The garlic paste will start to emulsify.
If you don't have a feeding spout, add 1 Tbsp of oil at a time, running the machine after each addition. After the 4th tablespoon, you should see the garlic paste changing texture and starting to emulsify.
Add 1 more tablespoon of lemon juice and whip again. Then add another 60 ml (¼ cup) of the oil in a slow steady, thin stream and keep whipping for a minute.
Repeat the lemon juice and olive oil until you've used up all the oil. Keep whisking until your toum is smooth, creamy and fluffy.
Tip the finished toum into a jar with a lid and leave in the fridge for 1 hour for the flavour to develop before serving.