There’s something wildly addictive about Lebanese toum. It’s garlicky, fluffy, and intense in the best possible way—like aioli on steroids but without the egg. This authentic toum is a beloved staple in Lebanese households, where it's not just a dip but a lifestyle. You’ll find it spooned over grilled meats, swirled into soups, or simply used as a spread for flatbread. Think of it as the heart and soul of Lebanese garlic culture. And when you make it from scratch, you’ll never want to settle for store-bought versions again.
Authentic Lebanese Toum
Prep Time 20 minutes mins
Total Time 20 minutes mins
Course Condiment
Cuisine Middle Eastern
Servings 3 cups, enough to last a week or more depending on how much you love garlic.
Food Processor or High-Speed Blender Crucial for emulsifying. If you don’t have one, a traditional mortar and pestle is an option, but expect a workout.
Measuring cups and spoons Precision matters when balancing emulsions.
Silicone spatula To scrape down sides and keep the blend smooth.
Glass jar or airtight container For storing toum in the fridge. Avoid plastic if possible—it can absorb the strong garlic aroma.
- Fresh garlic cloves 1 cup, peeled: The star of the show. Use firm, fresh cloves—no sprouting or softness.
- Neutral oil 3 cups: Canola, sunflower, or grapeseed oil work best. Avoid olive oil as it tends to solidify and has a stronger flavor.
- Lemon juice 1/4 cup: Freshly squeezed, for acidity and balance.
- Ice water 1/4 cup: Helps emulsify and manage heat buildup from the blender.
- Salt 1 tsp: To round out the flavor and enhance the pungency of garlic.
Optional
- A pinch of citric acid if you’re skipping lemon juice for longer shelf life
Prep your ingredients
Peel the garlic cloves completely and remove any green sprouts inside (these are bitter). Use a garlic press if you like, but roughly chopping is fine too.
Blend garlic and salt
Place the garlic and salt into the food processor and pulse until finely minced—almost paste-like. Scrape down the sides frequently to ensure an even blend.
Begin the emulsion
With the processor running, slowly drizzle in a few tablespoons of oil, followed by a splash of lemon juice. Repeat the process: a little oil, a little lemon juice. Patience is crucial—this is where emulsification happens.
Add ice water
Once about half the oil is incorporated, begin alternating small amounts of ice water with the remaining oil. This helps prevent the mixture from overheating and breaking. It also gives toum that luscious whipped texture.
Check texture and flavor
Your toum should now be fluffy, creamy, and pure white—almost like a garlic cloud. Taste it. Need more brightness? Add a touch more lemon juice. Too strong? Let it rest; the intensity mellows after a few hours.
Store
Transfer to a clean glass jar and refrigerate. It keeps for up to 4 weeks, sometimes longer.
Pairings in Detail
Toum is incredibly versatile, and while it traditionally finds its home in Lebanese recipes, it’s a powerhouse dip that transcends borders:
- Grilled chicken shawarma: Toum is practically its soulmate. Slather it generously over marinated, charred chicken.
- Roasted vegetables: A spoonful on hot-from-the-oven carrots or cauliflower takes them to the next level.
- Sandwich spread: Replace mayo or mustard with toum in wraps or burgers for a garlicky punch.
- Seafood booster: Surprisingly, it works wonders with grilled shrimp or pan-seared fish—especially when served alongside a light herb salad.
- Flatbread and crackers: Use it like hummus—dipping warm bread into it is pure heaven.
If you're a fan of bold Asian flavors, try pairing toum with grilled meats from a donburi recipe or even as a creamy, zesty drizzle over a simple tomyam seafood photography-inspired noodle bowl. The cross-cultural blend might just surprise you.
FAQs
1. Can I use pre-peeled garlic?
Technically yes, but it's not recommended. Pre-peeled garlic often lacks the pungent intensity that fresh cloves deliver. If you must use it, make sure it’s very fresh and stored properly.
2. My toum broke—what happened?
This usually happens when the oil is added too quickly or the mixture gets too warm. To fix it, start with a fresh clove of garlic and a tablespoon of lemon juice in the processor, then slowly reintroduce the broken mixture as if you were starting over.
3. What kind of oil is best for toum?
Neutral oils are your best bet—canola, vegetable, or grapeseed. Olive oil is not recommended due to its strong flavor and tendency to solidify when chilled.
4. Can I make toum without lemon juice?
Yes, you can substitute with white vinegar or citric acid diluted in water. This is common in commercial settings to extend shelf life.
5. Is toum spicy?
It’s not spicy in the chili pepper sense, but it is intense. The raw garlic gives it a powerful punch, which is why it’s typically served as a complement rather than the main act.
