Toum (Lebanese Garlic Sauce)
User Reviews
5
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Prep Time
30 mins
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Total Time
30 mins
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Servings
50 1 tbsp serves
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Calories
116 kcal
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Course
Condiments
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Cuisine
Middle Eastern, Lebanese
Toum (Lebanese Garlic Sauce)
Description
This traditional Toum recipe begins by peeling garlic cloves, halving them lengthwise, and removing the center germ to reduce bitterness. The prepared garlic is processed with salt to form a smooth paste. Oils are added slowly in a stream to the mixture while blending continuously to create a stable emulsion that thickens into a creamy sauce. Lemon juice is incorporated partway to brighten flavor and help emulsify.
The resulting creamy toum has a potent garlic taste balanced by citrus acidity and rich oils. It can be used as a condiment for kebabs, shawarma, falafel, or as a dipping sauce for vegetables and flatbreads. Toum adds a tart, pungent garlic note that enhances Middle Eastern mezze spreads and sandwiches.
Toum keeps well refrigerated in an airtight container for up to three weeks. For longer storage, it can be frozen in small portions, but texture may change on thawing. To maintain freshness, a thin layer of oil over the top before sealing helps prevent oxidation.
Ingredients
- 2 bulbs garlic (peeled, halved lengthways and centre 'germ' removed).
- 2 tsp kosher salt (or Maldon salt) (or 1 tsp table salt)
- 1 lemon (juice of)
- 2 cups grapeseed oil
- 1 cup extra virgin olive oil
Instructions
- Split up the garlic and peel the cloves and cut off the woody end.
- Using a small paring knife, split each clove or garlic in half, lengthways and remove the ‘germ’ from the centre. The germ is a small shoot inside. It sometimes appears a little green, but generally not so just look in the centre and lever it out with the tip of the knife (see picture above for details).
- Once you’ve removed all the germs, discard and place the garlic into a food processor along with the salt.
- Blend the garlic until it forms a paste, you’ll need to use a spatula once or twice to scrape the garlic from the sides. When it’s smooth you can begin to very slowly drizzle in about 1/4 cup of the oil with the motor still running.
- The garlic will start to emulsify and take on a creamier appearance. After 1/4 cup of oil, with the motor still running, squeeze in the juice of 1/2 the lemon and then a slow stream of of oil (about 1/2 cup).
- It’s important to take this stage slowly to help create a stable emulsification. If you add oil too quickly, it will split and may not be salvageable.
- With the motor still running, you can now begin to gradually and slowly pour in the rest of the oil. After about half has been added, add the second half of the lemon juice and then the remaining oil. The toum should now be a fluffy, creamy texture and white in appearance.
- The oil you use will affect the colour slightly, so if your oil is green or yellow, you may not have a completely white colour, which is fine!
Notes
- Use Toum as a spread on grilled meats like kebabs and shawarma for concentrated garlic flavor.
- Serve as a dip for fresh vegetables such as cucumbers, carrots, and bell peppers.
- Accompany falafel with Toum as a flavorful sauce.
- Spread on warm pita or flatbreads for a simple snack with garlic intensity.
- Add Toum to sandwiches or wraps to boost garlic flavor.
- Pair with grilled or roasted vegetables to enhance their taste.
- Incorporate Toum into salad dressings for a creamy garlic addition.
- Use as a marinade for chicken, fish, or vegetables before cooking.
- Stir into cooked grains like rice or quinoa for extra flavor and creaminess.
- Store Toum refrigerated in airtight containers for up to three weeks; to extend shelf life, add a thin layer of oil on top before sealing.
- Freezing Toum is possible but may alter texture, resulting in graininess or separation after thawing; use if necessary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 501 tbsp serves
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 93mg | 4% |
| Potassium | 3mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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