Description
Vegan and gluten-free, Lebanese toum is a thick, creamy garlic sauce that’s packed with flavor. It’s perfect to serve with meat or vegetables – it’s even popular with bread and fries!
Ingredients
Units
Scale
- 1 cup garlic cloves, peeled
- 2 teaspoons kosher salt
- 3–4 cups canola oil
- 1/2 cup lemon juice
Instructions
Prepare the garlic
Slices the cloves into long halves, making sure to remove any green tips/sprouts.
Make the toum
- Using a food processor or blender, mince the garlic with salt – stop occasionally to scrape down the bowl. With the food processor running, add a teaspoon of oil into the mix. Stop, and scrape the bowl down again, start again. Repeat until the garlic begins to look creamy. (This can take a few times!)
- Once the creamy appearance appears, add a few teaspoons of oil at a time, making sure to continue stopping and scraping down the bowl. Continue until the garlic becomes thick. Oil can now be slowly poured in while the processor continues to mix, stopping occasionally to taste. (Stop once you get the exact flavour/consistency you like!) About, 10-20 minutes.
- Whisk in the lemon juice. Enjoy!
Notes
- You don’t necessarily have to remove the green sprouts, but they do add a bitterness to the toum, so it’s worth taking the extra step to prepare your garlic properly.
- How to make by hands – Toum can be made by hand but it will take quite a lot of work. Be prepared!
- If you need to thin out your mixture at any point, you can use add small amount of water.
- This recipe can be made with any neutral oil – cannola or safflower will both work!
- Prep Time: 25 minutes
- Category: Sauces
- Method: Emulisification
- Cuisine: Lebanese
