Cut each garlic clove in half lengthwise then remove and discard the inner germ, its sproutlike core. Put garlic in food processor, add salt, and process into a chunky paste, scraping down sides of bowl with a spatula. Add 1 tablespoon of lemon juice, and continue to process until it starts to thicken. Add another tablespoon of juice, and whip until smooth and starting to get fluffy.
With processor running, slowly drizzle in ½ cup of oil, taking about 60 seconds, then add another tablespoon of juice. Repeat until all oil is added.
Store toum in a securely lidded container in the refrigerator and serve with grilled meat, fried seafood, or just toasted pita. It’ll keep for up to a month in the refrigerator.