Step 1: Prepare the Cornstarch Paste

1. In a small saucepan, whisk together the cornstarch and water until completely smooth.
2. Place over medium heat and cook, stirring constantly, until the mixture becomes translucent and thickens into a smooth paste.
3. Remove from the heat and allow it to cool completely before using.

Step 2: Make the Garlic Base

1. Add the garlic cloves and salt to a tall mixing container or food processor.
2. Blend until the garlic is finely minced and forms a smooth paste.

Step 3: Emulsify the Oil

1. With the hand blender running, slowly drizzle in the olive oil, a little at a time.
2. Continue blending until the mixture becomes lighter in color and starts to emulsify.

Step 4: Add the Cornstarch Paste

1. Divide the cooled cornstarch paste into three portions.
2. Add the first portion and blend until fully incorporated.
3. Add the second portion and blend again.
4. Add the final portion and continue blending until the garlic paste is smooth, creamy, and fluffy.

Step 5: Finish with Labneh

1. Add the labneh and blend briefly until fully combined.
2. Taste and adjust the salt if needed.

Step 6: Chill and Serve

1. Transfer to a jar or airtight container.
2. Refrigerate for at least 30 minutes before serving for the best flavor and texture.
3. Serve with grilled chicken, roasted vegetables, wraps, sandwiches, or as a dipping sauce.