Traditional Toum (Lebanese Garlic Sauce)

Toum is a traditional Lebanese garlic sauce known for its creamy texture and bold flavor. Made with just a few simple ingredients—garlic, lemon juice, salt, and neutral oil—this vegan condiment is perfect for serving with grilled meats, as a dip, or spread on sandwiches.

45 min total Base: 4 servings 172 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: Garlic cloves, Lemon juice, Neutral oil (e.g., grapeseed, canola, or sunflower), Salt — quantities stay the same regardless of serving count.

Garlic cloves

12 cloves(fixed)

Lemon juice

60 ml(fixed)

Neutral oil (e.g., grapeseed, canola, or sunflower)

600 ml(fixed)

Salt

2 tsp(fixed)

Instructions

Peel the garlic cloves and remove the green germ from each clove to reduce bitterness.

Place the garlic cloves and salt in a food processor. Pulse until a smooth paste forms.

With the food processor running, slowly drizzle in the lemon juice, followed by the oil, a few tablespoons at a time, allowing each addition to fully incorporate before adding more. This gradual process helps create a stable emulsion.

Continue processing until the mixture is smooth and fluffy. If the toum is too thick, add a small amount of ice water, one tablespoon at a time, until the desired consistency is achieved.

Taste and adjust the seasoning with additional salt or lemon juice if needed.

Transfer the toum to an airtight container and refrigerate. It can be stored in the refrigerator for up to a week.

💡 Chef's Tip

To prevent the toum from separating, ensure that all ingredients are at room temperature before starting. If the emulsion breaks, you can fix it by adding a small amount of ice water and blending again until smooth.

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