Garlic lovers, get ready—because this one’s for you. If you’ve never had Toum before, let me paint you a picture: it’s light, fluffy, bold, and unapologetically garlicky. This dreamy Lebanese garlic sauce is what I imagine clouds would taste like… if clouds were made of garlic, lemon, and magic. It’s the kind of condiment that instantly elevates everything it touches—grilled meats, roasted veggies, even sandwiches.
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I first had Toum at a small Middle Eastern restaurant tucked in the corner of a busy street. One bite of chicken shawarma smothered in that pillowy garlic sauce, and I was hooked. I practically begged the chef to tell me how it was made. Spoiler alert: it’s shockingly simple, but it feels fancy. Trust me, you’re going to love this—it’s a total game-changer.
Now let’s get into why you’ll want to make this again and again…
Why You’ll Love Toum Garlic Sauce
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for busy weeknights or as a standout dish at gatherings. Imagine drizzling it over hot-off-the-grill skewers or spooning it onto warm pita—heavenly.
Budget-Friendly: Uses ingredients you likely already have in your kitchen. No fancy equipment, no hard-to-pronounce ingredients—just simple pantry staples with BIG flavor.
Quick and Easy: Straightforward steps that even beginners can follow. It might look fancy, but anyone can pull it off with a blender or food processor.
Customizable: Want it milder? Add less garlic. Craving some spice? A pinch of cayenne will do the trick.
Crowd-Pleasing: It’s got that “what IS this and can I have the recipe?” energy. A guaranteed hit.
Ingredients in Toum Garlic Sauce
Here’s the magic of this sauce—it’s made with just a few pantry staples, but the result is so much more than the sum of its parts. Let’s break it down:
Garlic Cloves: The heart and soul of this sauce. Fresh garlic gives it that sharp, signature kick.
Neutral Oil: Acts as the base, creating that creamy, fluffy texture. Think canola or grapeseed—nothing too strong.
Lemon Juice: Brightens everything up with a zesty twist that balances the bold garlic flavor.
Salt: Just a touch enhances the flavor without overpowering the rest.
Cold Water: Helps the emulsion stay smooth and light, especially if your garlic starts to get intense.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Prep Your Garlic: Peel your garlic cloves and remove any green cores for a smoother, less bitter flavor. This little extra step makes a big difference.
Start Blending: In a food processor, add the garlic and salt. Pulse until finely minced, scraping down the sides as needed.
Emulsify Slowly: With the processor running, begin slowly drizzling in the oil and lemon juice in alternating additions. Go slow—it’s the secret to that dreamy, fluffy texture.
Add Cold Water: If the mixture begins to thicken too much or look like it’s about to break, drizzle in cold water, a spoonful at a time, to bring it back together.
Blend Until Fluffy: Continue blending until the sauce becomes light, airy, and beautifully whipped. The transformation is kind of magical.
Taste and Adjust: Give it a taste and tweak the salt or lemon if needed. You’re the boss of this garlic cloud.
Serve and Enjoy: Spoon it into a bowl, drizzle on top of grilled meats, or slather on sandwiches. Prepare to be obsessed.
Nutrition Facts
Servings: 12
Calories per serving: 120
Preparation Time
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
How to Serve Toum Garlic Sauce
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Fresh Salads: Add a dollop to a tabbouleh or cucumber salad for a zippy punch.
Crusty Bread: Smear it onto warm pita, naan, or baguette slices—swoon-worthy.
Creamy Accompaniments: Swirl it into hummus or labneh for a luxurious dip situation.
Vegetable Sides: Roasted eggplant, crispy potatoes, or steamed broccoli become next-level when paired with Toum.
As a Standalone: Use it as a spread or dip on everything. Trust me, it might replace your mayo.
Presentation matters too! Spoon it into a small bowl, swirl the top with a spoon, and drizzle with a little olive oil. A sprinkle of paprika or parsley? Chef’s kiss.
Additional Tips
Prep Ahead: You can peel your garlic and measure your ingredients the day before for quicker assembly.
Spice It Up: Add a tiny pinch of chili flakes for a spicier version.
Dietary Adjustments: This recipe is naturally vegan, gluten-free, and dairy-free—bonus!
Storage Tips: Store in an airtight jar in the refrigerator for up to 3 weeks. The flavor mellows a bit over time.
Double the Batch: This sauce freezes well. Freeze in small portions (like ice cube trays) for easy use later.
FAQ Section
Q1: Can I substitute olive oil instead of neutral oil?
A1: Technically yes, but it may overpower the flavor and change the texture. Stick to a light oil for the classic Toum experience.
Q2: Can I make this sauce without a food processor?
A2: A high-speed blender works too! Just take your time to pour the oil slowly and scrape down the sides often.
Q3: How do I store leftovers?
A3: Keep in an airtight container in the fridge for up to 3 weeks. The flavor gets even better after a day or two.
Q4: Can I freeze Toum?
A4: Absolutely! Freeze in silicone molds or small containers and thaw in the fridge before using.
Q5: What’s the best way to re-emulsify broken Toum?
A5: If your sauce breaks, try adding an egg white and re-blending slowly, or start a new emulsion and slowly add the broken sauce back in.
Q6: Is Toum safe to eat raw?
A6: Yes, it’s traditionally served raw! Just be mindful of the intensity—it’s strong in the best way.
Q7: Can I reduce the garlic amount?
A7: Totally! If it’s too bold for your taste, cut back a bit and add more lemon to balance it out.
Q8: Can I use pre-minced garlic from a jar?
A8: I’d recommend fresh cloves for the best texture and flavor, but in a pinch, jarred garlic might work—it just won’t be quite as magical.
Q9: Can I make this into a dip?
A9: It already is! But to make it thicker, reduce the water or blend in some Greek yogurt.
Q10: What should I avoid when making Toum?
A10: Don’t rush the oil! Pouring it in too fast is the #1 reason the sauce can break.
And there you have it—your new favorite sauce. Whether you’re spooning it on roasted chicken, dunking fries into it, or spreading it onto sandwiches, Toum brings serious flavor and flair to the table. It’s bold, it’s beautiful, and it’s begging to be part of your weekly rotation.
Print
Toum Garlic Sauce
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 2.5 cups
- Category: Sauce
- Method: Food Processor
- Cuisine: Middle Eastern
Description
Toum is a bold, fluffy, and intensely garlicky Lebanese garlic sauce that transforms any dish it touches. Made with just garlic, lemon juice, salt, and oil, this authentic Middle Eastern condiment is perfect for grilled meats, sandwiches, dips, and salad dressings. Easy to make and endlessly versatile, it’s a must-have homemade recipe for flavor lovers.
Ingredients
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2 bulbs garlic (about 25 cloves or 3/4 cup)
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2 tsp salt
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2 cups sunflower oil
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1/4 cup lemon juice (juice of ~1.5 small lemons)
Instructions
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Separate garlic cloves from bulbs and soak in hot water for 5 minutes. Drain and peel by trimming the stem end—peels will slip off easily.
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Place garlic cloves and salt in a food processor. Blend on high speed for 1–2 minutes, pausing every 20–30 seconds to scrape down the sides.
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Begin slowly drizzling in 1 tablespoon of lemon juice, followed by a thin stream of sunflower oil while processing.
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Alternate adding lemon juice and oil (about every ½ cup of oil) while continuing to blend until a thick, fluffy sauce forms.
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Total blending time should be about 12–15 minutes. Once emulsified, transfer toum to an airtight container and refrigerate.
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Enjoy with grilled meats, roasted vegetables, sandwiches, or as a dip!
Notes
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Use fresh, firm garlic for best results.
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Sunflower oil is preferred for a neutral flavor, but vegetable or canola oil can work too.
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Avoid over-blending in the early stages to prevent garlic from heating and turning bitter.
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Stays fresh in the fridge for up to 1 month.
Nutrition
- Serving Size: 1 tbsp
- Calories: 105
- Sugar: 0g
- Sodium: 116mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg