Toum (Lebanese Whipped Garlic Sauce)
Local name: توم
In short: A fluffy white Lebanese garlic sauce made from just garlic, lemon juice, salt and oil, whipped in a food processor. It takes about 15 min in total and makes 12 servings.
- Prep
- 15 min
- Cook
- 0 min
- Resting
- 2 h
- Total
- 15 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 215 kcal
Toum is the strong, fluffy white garlic sauce that comes with Lebanese grilled chicken, shawarma and kebabs. It contains only garlic, salt, lemon juice and oil, whipped slowly until the oil and garlic form a thick, airy cream with no eggs or dairy. The sauce is powerful, so a spoonful goes a long way. It also makes a fine spread for sandwiches, potatoes and roast vegetables.
Instructions
- Halve each garlic clove lengthwise and pull out any green sprout in the center. This keeps the sauce from tasting bitter.
- Put the garlic and salt in a dry food processor bowl. Process for 1 to 2 minutes, scraping down the sides, until the garlic is a fine, sticky paste.
- With the motor running, add the oil a few drops at a time through the feed tube. Once about 3 tbsp are in and the paste looks pale and thick, switch to a very thin, steady stream.
- Divide the lemon juice and the ice-cold water into thirds. Each time about 100 ml (scant 1/2 cup) of oil has gone in, add one third of each, still with the motor running.
- Continue until all the oil, lemon juice and water are used and the sauce is bright white, thick and fluffy. This takes 6 to 8 minutes in total.
- Spoon the toum into a clean jar, cover and chill for at least 2 hours. The sharp bite mellows and the sauce sets thicker.
Tips
- Use a dry bowl and blade, and take your time with the oil, especially the first few spoonfuls. A thin, steady stream builds the fluffy texture.
- Raw garlic in oil must stay cold. Keep toum in the fridge in a clean airtight jar and use it within 4 days, and never leave it out at room temperature.
Questions and answers
Why did my toum split?
The oil usually went in too fast. To fix it, put 1 tbsp of ice-cold water in a clean bowl and slowly process the split sauce back into it, a spoonful at a time.
Why does my toum taste bitter or too harsh?
Old garlic or garlic with a green sprout tastes harsh. Remove the sprouts, use fresh heads and rest the sauce in the fridge overnight, which softens the bite.
What do you eat toum with?
Grilled or roasted chicken, shawarma, kebabs, fries and sandwiches are the classics. A spoonful stirred into hummus makes a quick dip.
How long does it take to make Toum (Lebanese Whipped Garlic Sauce)?
About 15 min in total: 15 min of preparation and 0 min of cooking.
How many calories are in Toum (Lebanese Whipped Garlic Sauce)?
About 215 kcal per serving, with 0 g of protein, 3 g of carbohydrates and 23 g of fat. These values are estimates.
Nutrition per serving
| Calories | 215 kcal |
|---|---|
| Protein | 0 g |
| Carbohydrates | 3 g |
| Fat | 23 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 150 mg |
Estimated values, calculated from the ingredients.
