Did you try any of the recipes in your Google search?

I searched my middle eastern cookbooks and found several recipes that looked like they could be similar to what you are talking about. Several did involve potatoes, several involved bread, and several called for ground nuts. Will try to try one or two and post for you.

What you are describing sounds very similar to skorthalia, a Greek fresh garlic sauce. It has a thick texture, more like a dip and is traditionally made with potatoes. However, some cooks use bread instead. My dad & grandmother loved skorthalia with boiled beets, fried eggplant, or fried fish. I like it too even though it is strong. Freshly made is delicious, but by the next day the garlic taste is much stronger and almost too much.

Skorthalia
(Fresh Garlic Sauce)

This sauce packs a garlicky punch! Bursting with flavor, this fresh spread perks up simple fried or boiled vegetables, and it also livens up fried fish.

6 to 8 cloves fresh garlic
1-teaspoon salt
1-cup mashed potatoes or fresh white breadcrumbs (moistened and squeezed dry)
½ cup olive oil
¼ cup lemon juice
2 tablespoons wine vinegar

Mortar and Pestle:
Clean and crush garlic with salt in a mortar. Add either the mashed potatoes or the breadcrumbs. Pound well until a smooth paste is obtained. Add olive oil, lemon juice, and vinegar alternately in very small quantities, stirring the sauce with the pestle.

Electric Mixer:
Crush garlic with garlic press; mix potatoes or breadcrumbs with garlic and salt in bowl with electric mixer, adding olive oil with the lemon juice and vinegar very slowly until completely absorbed. Continue to beat until the sauce is stiff enough to hold its shape.

Blender:
In an electric blender, blend garlic, salt, lemon juice, and vinegar; add mashed potatoes or breadcrumbs. Add olive oil slowly. If mixture is too thick to blend, add one tablespoon of water at a time

Serve with broiled or fried fish, fried eggplant or zucchini and with cooked beets and beet greens.

Here is the first link to a

Lebanese Garlic Sauce

"This is a garlic powered lemony dressing. Serve with meats, as a seasoning in salad dressings or on pocket bread sandwiches or tear off pieces of pita bread and dip in it. If sauce separates while in storage, just stir or blend again."
INGREDIENTS:
4 bulbs garlic, cloves separated
and peeled (n.b. 4 BULBS! Maureen)
1 cup lemon juice 1 teaspoon salt
3 cups olive oil

DIRECTIONS:
1. In the container of a blender, combine the garlic cloves, lemon juice and salt. Blend at medium speed until smooth. Continue blending while pouring olive oil into the blender in a thin stream. The mixture should become thick and white like salad dressing. Store refrigerated in a glass container.
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Maureen

I have pondered this question too, and while Zankou Chicken garlic saiuce is spectacular, I think theirs has something to do with Crisco or lard or something like that. I don't taste any lemon juice in theirs - and the consistency is suspicious if you melt it. But whether it's just garlic-flavored grease or not - it's wonderful. Burp.