Why You’ll Love This Recipe
This Toum recipe is rich, creamy, and packed with intense garlic flavor. It uses only a few ingredients yet creates a restaurant-style sauce that feels light and airy. Toum is dairy-free, incredibly versatile, and perfect for adding bold flavor to many dishes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup garlic cloves, peeled
- 1 teaspoon salt
- 3 cups neutral oil such as canola or sunflower oil
- 1/4 cup fresh lemon juice
- 2 tablespoons ice water
Directions
Slice the garlic cloves in half and remove any green sprouts from the center if present.
Place the garlic and salt into a food processor.
Blend until the garlic becomes finely minced and smooth.
With the food processor running, slowly drizzle in a small amount of oil until the mixture begins to emulsify.
Alternate adding small amounts of oil and lemon juice gradually while continuously blending.
Continue slowly adding the remaining oil and lemon juice until the sauce becomes thick, fluffy, and creamy.
Blend in the ice water for a lighter texture.
Transfer the Toum to an airtight container.
Refrigerate for at least 1 hour before serving for the best flavor and texture.
Servings and timing
Servings: About 3 cups
Prep time: 15 minutes
Chilling time: 1 hour
Total time: 1 hour 15 minutes
Variations
Add fresh herbs such as parsley or cilantro for extra flavor.
Use roasted garlic for a milder garlic sauce.
Add a pinch of white pepper for subtle spice.
Blend in a little yogurt for a creamier dip-style version.
Add chili flakes for a spicy garlic sauce.
Storage/Reheating
Store Toum in an airtight container in the refrigerator for up to 1 month.
Stir gently before serving if slight separation occurs.
Do not freeze, as the texture may break after thawing.
Serve chilled or at room temperature.
FAQs
What is Toum?
Toum is a traditional Middle Eastern garlic sauce made by emulsifying garlic, oil, lemon juice, and salt.
Why is my Toum not thickening?
The oil may have been added too quickly, preventing proper emulsification.
What oil works best?
Neutral oils such as canola, sunflower, or vegetable oil work best.
Can I make Toum without a food processor?
A blender can work, though a food processor makes emulsifying easier.
Why remove the garlic sprouts?
Removing the green sprouts reduces bitterness and creates smoother flavor.
What dishes pair well with Toum?
Shawarma, grilled chicken, fries, roasted vegetables, and sandwiches all pair wonderfully.
Is Toum spicy?
It is not spicy, but it has a strong garlic flavor.
Can I use olive oil?
It is not recommended because olive oil can create a bitter taste in large amounts.
How long does Toum last?
It can last up to 1 month when refrigerated properly.
Can I make a milder version?
Yes. Use roasted garlic or reduce the amount of garlic slightly.
Conclusion
Toum is a bold, creamy, and flavorful garlic sauce that adds rich Middle Eastern flavor to countless dishes. Smooth, fluffy, and easy to make, this homemade sauce is perfect for shawarma, grilled meats, sandwiches, and dipping favorites.
PrintToum Recipe
Toum is a creamy and fluffy Middle Eastern garlic sauce made with garlic, oil, lemon juice, and salt. This bold and flavorful sauce is perfect for shawarma, grilled meats, sandwiches, fries, and roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: About 3 cups
- Category: Sauce
- Method: Blending
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
- 1 cup garlic cloves, peeled
- 1 teaspoon salt
- 3 cups neutral oil such as canola or sunflower oil
- 1/4 cup fresh lemon juice
- 2 tablespoons ice water
Instructions
- Slice the garlic cloves in half and remove any green sprouts from the center if present.
- Place the garlic and salt into a food processor.
- Blend until the garlic becomes finely minced and smooth.
- With the food processor running, slowly drizzle in a small amount of oil until the mixture begins to emulsify.
- Alternate adding small amounts of oil and lemon juice gradually while continuously blending.
- Continue slowly adding the remaining oil and lemon juice until the sauce becomes thick, fluffy, and creamy.
- Blend in the ice water for a lighter texture.
- Transfer the Toum to an airtight container.
- Refrigerate for at least 1 hour before serving for the best flavor and texture.
Notes
- Use neutral oils such as canola, sunflower, or vegetable oil for best flavor.
- Removing the green garlic sprouts helps reduce bitterness.
- Add fresh herbs like parsley or cilantro for variation.
- Roasted garlic creates a milder and sweeter garlic sauce.
- Store refrigerated for up to 1 month and stir gently if slight separation occurs.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 180 kcal
- Sugar: 0 g
- Sodium: 60 mg
- Fat: 20 g
- Saturated Fat: 2 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
