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4.9 from 198 votes

Garlic Sauce (Toum)

Recipe for Arab Garlic Dipping Sauce. Use on Shawarma, Falafel, Grilled Foods. Vegan, Garlicky, Creamy and Flavorful. Makes roughly 5 cups, 2 tablespoons per serving.

Prep Time
5 mins
Total Time
5 mins
Servings: 40 servings
Calories: 196 kcal
Course: Condiments
Cuisine: Middle Eastern

Ingredients

  • 4 cups sunflower oil, avocado oil or canola oil, chilled (You may need less oil - detailed instructions below. For Passover safflower oil may be used)
  • 1/2 cup garlic cloves peeled
  • 1/2 cup lemon juice divided
  • 1/2 cup ice cold water divided
  • 1 3/4 teaspoons salt

Instructions

    Cup of Yum
  1. Please Note: this recipe must be made exactly as written, and it relies on a balance of ingredients with very specific amounts and temperatures. Please do not alter the number of servings, or your sauce may not emulsify properly. Before you begin, place your oil in the freezer or refrigerator so that it is chilled, but still liquid. While the oil chills, remove the ends from your garlic cloves, split them in half and remove any green layers from inside. In a food processor, combine garlic cloves, salt, 1/4 cup of the lemon juice and 1/4 cup of the ice cold water.
  2. Process until smooth, then stop and scrape the sides of the food processor with a spatula.
  3. Turn the food processor back on and drizzle the chilled oil through the top as SLOWLY as possible, one cup at a time. If you don't have a steady hand I suggest putting the oil in a squeeze bottle and drizzling it in that way. After each cup of oil, add 1 tbsp each of the lemon juice and cold water.
  4. Scrape down the sides of the food processor as necessary. Be sure that your processor does not get too hot, as this can cause your sauce to separate.
  5. Only add oil until you've reached the texture you desire - you may only need 3 1/2 cups to achieve the proper texture. The final result should resemble a soft mayonnaise. This recipe makes about 5 cups of sauce, a serving is calculated as roughly 2 tablespoons. Store toum in an airtight container in the refrigerator. This recipe makes a pretty big batch, but it should keep for up to 4 weeks and it can be used on so many things. You'll be happy you have extra. Enjoy!

Notes

  • You will also need: Food processor
  • Nutritional Information: Assuming the recipe makes roughly 5 cups of toum (it is never exactly the same amount from batch to batch), you will end up with around 80 tablespoons of sauce. Serving size is roughly 2 tablespoons per serving, which equals 196 calories per serving. 

Nutrition Information

Serving 2tbsp Calories 196kcal (10%) Carbohydrates 0.6g (0%) Protein 0.1g (0%) Fat 21.8g (34%) Saturated Fat 2.2g (11%) Sodium 102mg (4%) Potassium 11mg (0%) Fiber 0.1g (0%) Sugar 0.1g (0%) Vitamin C 1.7mg (2%) Calcium 30mg (3%)

Nutrition Facts

Serving: 40servings

Amount Per Serving

Calories 196

% Daily Value*

Serving 2tbsp
Calories 196kcal 10%
Carbohydrates 0.6g 0%
Protein 0.1g 0%
Fat 21.8g 34%
Saturated Fat 2.2g 11%
Sodium 102mg 4%
Potassium 11mg 0%
Fiber 0.1g 0%
Sugar 0.1g 0%
Vitamin C 1.7mg 2%
Calcium 30mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.