Toum
This creamy, fluffy Lebanese garlic sauce is gosh darn spreadable and absurdly flavorful. Boring ol’ mayo is going to die a slow, embarrassing death, as it gets forgotten about in the back of your fridge. There’s a new king in town.
Servings: 2.5 Cups
Calories: 1435kcal
Cost: $6
Equipment
- blender optional
Ingredients
- 1 cup garlic cloves peeled
- 1 ¾ cups sunflower oil canola oil, or vegetable oil
- ¼ cup lemon juice
- 1 teaspoon salt
- ¼ cup crushed ice and water
Instructions
- Place the garlic and salt in a food processor. Process for 60 seconds until finely minced, stopping once to scrape down the sides of the bowl.
- With the processor running, drizzle in ½ cup of oil in a thin, steady stream. Once fully blended, add 2 tablespoons of lemon juice and process for 20 seconds.
- Add another ½ cup of oil slowly while the processor runs, then add the remaining 2 tablespoons of lemon juice. Process again until smooth.
- Slowly drizzle in the remaining ¾ cup of oil in a thin stream while continuing to process until the mixture becomes thick and white.
- Add the crushed ice water mixture 1 tablespoon at a time, processing between additions, until the toum reaches a smooth, spreadable consistency.
- Transfer to a clean container and refrigerate. Let rest for at least 2 hours before serving.
Notes
🌱 Peel Out:
Remove dry ends and green sprouts before blending—older garlic can make your toum taste like regret.
🧊 License to Chill:
Cold oil and ice water are the glue. Heat will break the emulsion faster than a dropped piñata.
🛢 Slow Pour Situation:
Don’t rush the oil. Pour it in a slow, steady stream or risk turning your dreamy cloud dip into sad, separated soup.
Nutrition
Calories: 1435kcal | Carbohydrates: 20g | Protein: 4g | Fat: 153g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 128g | Sodium: 941mg | Potassium: 243mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 26mg | Calcium: 101mg | Iron: 1mg