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–+ servings
Toum in a Bowl

Creamy Toum Recipe (With 4 Ingredients)

Justine Drosdovech
Toum is a traditional Middle Eastern garlic sauce that's creamy, garlicky, and airy. Pair this addicting condiment with grilled tofu, vegetables, falafel, and more!
5 from 3 votes
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Prep Time 5 minutes
Blend time 10 minutes
Total Time 15 minutes
Course Dips, Sauces, Spreads
Cuisine Gluten-Free, Lebanese, Vegan
Servings 58 servings
Calories 119 kcal

Equipment

  • High speed blender or food processor
  • Chef's knife
  • Spatula

Ingredients
 

US Customary - Metric
  • 3 ½ cups neutral vegetable oil
  • ⅔ cup fresh garlic cloves
  • 7 tablespoons fresh lemon juice
  • 1 ¼ teaspoons kosher salt

Instructions
 

  • It's best to start with chilled oil since it helps the emulsification process. If you have time, place the oil in the fridge for around 1-2 hours or overnight.
  • Peel the garlic cloves and remove the germ. If the garlic is young and fresh there may not be much to remove. If it's older garlic and there's a green stem inside, ensure you remove it.
  • Add the garlic cloves and salt to a high-speed blender or food processor and pulse or blend until the garlic is relatively smooth. Scrape down the sides and blend until the garlic is finely minced and paste-like.
  • Slowly drizzle in 1 tablespoon of oil while the blender is on a low-medium setting. Make sure to stop and scrape the sides to fully combine the oil and garlic paste.
  • Add ½ cup of neutral oil at a time very slowly to the blender on low-medium power. Make sure there's a slow, but steady stream. Stop and scrape down the sides with a spatula.
  • After the first ½ cup of oil is added, mix in 1 tablespoon of lemon juice, then add the next ½ cup of oil.
  • Continue this process until the oil and lemon juice are gone and you have a creamy, mayo-like consistency. Happy eating!

Notes

  • Chill your oil: Chilling your oil for about an hour beforehand helps the emulsion process and prevents the sauce from splitting.
  • Use fresh ingredients: Make sure your garlic and lemon juice are fresh to achieve the best flavor. If your garlic is old, it will result in a rancid, overly bitter sauce.
  • Remove the germ: If your garlic is on the older side, it’s essential to remove the inner germ before blending the cloves. This will prevent a bitter flavor as well.
  • Use a food processor: If you don’t have a high-speed blender, it’s best to use a food processor to keep the blade moving while you drizzle the oil in.
  • Add the oil slowly: Adding the oil too quickly can cause the sauce to separate. Go slower than you think you need to! The sauce takes about 15 minutes to fully emulsify.
  • Alternate the oil and lemon: You’ll have the best results by adding the lemon juice throughout the blending process instead of all at the end.
  • Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1serving | Calories: 119kcal | Carbohydrates: 0.6g | Protein: 0.1g | Fat: 13.2g | Saturated Fat: 2g | Polyunsaturated Fat: 7.5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 50.4mg | Potassium: 8.1mg | Fiber: 0.04g | Sugar: 0.1g | Vitamin A: 0.2IU | Vitamin C: 1.2mg | Calcium: 3mg | Iron: 0.03mg
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