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toum recipe

Toum Recipe (Lebanese Garlic Sauce)

The authentic Lebanese garlic sauce made with just garlic, oil, lemon juice, and salt is perfect with grilled chicken, shawarma or BBQ.
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Total Time 10 minutes
Servings: 4 cups
Course: Preserve
Cuisine: lebanese
Calories: 393
Ingredients Method Notes

Ingredients
  

  • 3 heads garlic peeled (approximately 30-40 cloves)
  • 1 teaspoon salt or to taste
  • 4 cups vegetable oil canola, sunflower, avocado, or peanut oil, NOT olive oil
  • 1/2 cup fresh lemon juice

Method
 

  1. Bring all ingredients to room temperature and peel the garlic, removing any green sprouts.
  2. Process the garlic with salt in a food processor until completely smooth and pasty.
  3. Keep the processor running continuously while making the emulsion.
  4. Slowly drizzle in the oil, starting almost drop by drop, until the mixture begins turning white and creamy.
  5. Add a small amount of lemon juice slowly, then continue alternating between oil and lemon juice until all are used.
  6. Continue processing slowly and steadily for about 8–10 minutes until the toum becomes thick, fluffy, and smooth.
  7. Taste and adjust salt if needed.
  8. Refrigerate for at least 1 hour before serving with meats, shawarma, vegetables, or pita bread.

Notes

Storage
  • Refrigerate in airtight container for 2-3 weeks
  • Can be frozen for up to 3 months (texture may change slightly)
  • Store in multiple small containers rather than one large one
Nutrition (per 2 tablespoons):
  • Calories: 393
  • Fat: 44g
  • Carbohydrates: 2g
  • Protein: 1g
  • Note: Contains beneficial garlic compounds including allicin