Authentic Lebanese Toum
Equipment
- 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.
Ingredients
- 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
Instructions
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.