What is Toum?
We LOVE a good spread/sauce/dip recipe and this is one you’ll make again and again. Toum is a thick Lebanese garlic sauce spread that originated from the Middle East. There are many ways to make homemade garlic sauce - this recipe is made from garlic cloves, sea salt, lemon juice, and canola oil. I can’t wait for you to try it!
Garlic Sauce Ingredients
1 cup peeled garlic cloves, root trimmed off
2 tsps sea salt
4 tbsps lemon juice
3 cups canola oil
How to Make Traditional Garlic Sauce
Step 1: Add the garlic cloves and salt into a food processor and blend until the garlic is finely ground. Stop the processor, remove the lid, and scrape down the sides.
Step 2: Replace the lid on the processor and continue to blend at high speed. While the food processor is running, slowly drizzle 1 tablespoon of lemon juice into the garlic mixture.
Step 3: Once the lemon juice is totally incorporated, slowly drizzle 1 cup of canola oil into the garlic mixture as the processor runs. Add the canola oil VERY slowly. Adding it all at once will create the wrong texture.
Step 4: Once 1 cup of canola oil is incorporated, repeat the process with lemon juice and oil until both are completely gone. The whole process should take about 10-15 minutes, with each addition being added very slowly.
Step 5: The mixture is ready when all the ingredients are added, the garlic mixture is emulsified, and it is the same texture as mayonnaise.
Step 6: Serve and enjoy!
What to Serve with Garlic Sauce
- Serve with pita bread for a great appetizer
- Serve with this kofta kebab recipe
- As a dip for this Christmas tree cheese platter
Expert Tips and FAQs
- Use the Freshest Garlic
- Cut the Cloves in Half and Remove the “Germ”
- Soak Garlic in Ice Water to Reduce Garlic Potency
- I use canola oil but you can use olive oil or avocado oil if you prefer
- You can buy packages of pre-peeled garlic cloves. This is much faster than peeling all of them by hand.
- The garlic sauce will stay good in the fridge for up to one month
- The garlic flavor will be very strong at first but it will mellow over time
Need more delicious recipes? I've got you.
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📖 Recipe
Homemade Lebanese Garlic Sauce
Ingredients
- 1 cup garlic cloves peeled, root trimmed off
- 2 teaspoon sea salt
- 4 tablespoon lemon juice
- 3 cups canola oil
Instructions
- Add the garlic cloves and salt into a food processor and blend until the garlic is finely ground. Stop the processor, remove the lid, and scrape down the sides.
- Replace the lid on the processor and continue to blend at high speed. While the food processor is running, slowly drizzle 1 tablespoon of lemon juice into the garlic mixture.
- Once the lemon juice is totally incorporated, slowly drizzle 1 cup of canola oil into the garlic mixture as the processor runs. Add the canola oil VERY slowly. Adding it all at once will create the wrong texture.
- Once the 1 cup of canola oil is incorporated, repeat the process with lemon juice and oil until both are completely gone. The whole process should take about 10-15 minutes, with each addition being added very slowly.
- The mixture is ready when all the ingredients are added, the garlic mixture is emulsified, and it is the same texture as mayonnaise.
- Serve and enjoy!
Notes
- Use the Freshest Garlic
- Cut the Cloves in Half and Remove the “Germ”
- Soak Garlic in Ice Water to Reduce Garlic Potency
- I use canola oil but you can use olive oil or avocado oil if you prefer
- You can buy packages of pre-peeled garlic cloves. This is much faster than peeling all of them by hand.
- The garlic sauce will stay good in the fridge for up to one month
- The garlic flavor will be very strong at first but it will mellow over time
Eva says
I tried to make garlic sauce (toum) with another recipe and didn't have any luck. This recipe turned out perfect. I used three large knobs of garlic and made sure they were almost creamy before adding the remaining ingredients. The key is to be patient and slowly add the oil (I used vegetable) and lemon juice as indicated in the instructions. I actually used a tablespoon to add the oil. I know seems extreme, but the garlic sauce came out with a nice texture. What I didn't put in a glass jar, I placed in small takeout cups with lids for my husband's lunches.
Abbey Rodriguez says
Hi Eva! I am SO happy to hear this! So glad you loved it and that it worked out for you. Thanks for trying it and for giving your feedback! XO - Abbey