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