Cut the garlic cloves lengthwise and remove every green sprout before adding the cloves to the processor. Clean, sprout-free cloves give the finished spread a clearer, less bitter garlic flavor.

Add the garlic and coarse salt to a food processor and process for 1 minute, then scrape the bowl well. The mixture should look like a damp, finely minced paste with no large pieces clinging to the sides.

Run the processor and add 1 to 2 tablespoons of oil in a very slow stream, then stop to scrape down the bowl before repeating with another 1 to 2 tablespoons. Once the garlic looks pale and creamy instead of wet and grainy, the emulsion has started to form.

Keep the processor running and gradually add the remaining oil, alternating it with the lemon juice, until everything is incorporated over about 15 minutes. The sauce should become thick, glossy, and fluffy, with the texture of softly whipped cream.

Spoon the finished toum into a clean glass container. The recipe makes about 4 cups of pale, airy garlic spread.