Toum - the Lebanese garlic sauce


Toum is  the   Lebanese  garlic  sauce  popular in the middle  east.  It  has a  fluffy ,  easy to  spread  texture. The  flavors  of  garlic   are  strong  but   mellowed   by the  addition  of  lemon juice  and  oil.  Try this   vegan  sauce in  your  dips, marinades  and spreads.

Course Dip
Cuisine Lebanese
Prep Time 5 minutes
Total Time 15 minutes
Author Syama


  • 1/3  C Garlic Cloves peeled
  • 1/2 - 3/4 Tsp Sea Salt  To  taste
  • 1 C Oil Notes
  • 2 - 3 Tbsp Fresh  Squeezed Lemon Juice To taste
  • 2-3 Tbsp Ice Water Optional (Notes)


Prep the garlic

  1. Peel  and slice  the  slice the  garlic cloves in half lengthwise.   Remove  any  green parts  from the  garlic.
  2. Place  the  garlic  in a  food  processor  or  blender  jar  and  process  until   ground  fine.    Stop and  scrape the  sides  in between.
  3. If  the  machine  has a  spout  that  allows  you to introduce  ingredients   while  processing   slowly drizzle    about  1  tsp  of oil into the   garlic.  Other wise  open  and    add 1  tsp oil and  blend.  Scrape  the  bowl.  Keep  repeating   the process  until  the  garlic is  creamy.
  4. Start adding more oil  alternating  with   few  drops of water or  lemon  juice  until  the  fluffy emulsion is  formed. Go slow  and  wait  for it  to  take  effect.  Taste  and  add  few  more  drops  of  lemon r  water  as  desired.

Recipe Notes