Lebanese Garlic Sauce

WRITTEN BY

SERVES:

1 Batch

Prep Time:

15 minutes

Cook Time:

0 minutes

Want to get creative with your Wonky garlic? Then you've got to try this Toum (Lebanese Garlic Sauce) recipe.

Smooth and creamy, the star of this vegetarian dip is garlic - it packs quite the punch! Only three other other staple ingredients (and a food processor) are needed: neutral oil, salt and lemon juice. It's a simple yet seriously flavourful recipe...our favourite sort!

Whether you're spreading, dipping or drizzling, this garlic sauce will be your new fast flavour booster.

_{Ways to Use Lebanese Garlic Sauce (Toum):}

As a dip – Serve alongside pita bread, roasted vegetables, or crispy fries.
Spread it on wraps & sandwiches – Elevate your shawarma, falafel, or grilled chicken sandwiches.
With grilled meats & seafood – Drizzle over lamb, beef, fish, or chicken for instant flavour.
Toss with roasted vegetables – Mix with roasted potatoes, eggplant, or cauliflower.‍
Dressing base – Whisk into yogurt or tahini for a creamy garlic dressing.

_INGREDIENTS:

½ cup garlic cloves, peeled (approx. 75g)
1½ cups neutral oil (e.g., vegetable, canola, or sunflower oil)
1 tsp salt
¼ cup fresh lemon juice

_{INSTRUCTIONS:}

Slice each garlic clove in half and remove the green germ (if present) to reduce bitterness. Place the garlic and salt into a food processor or blender. Process until finely minced.
With the processor running, slowly drizzle in half of the lemon juice. Scrape down the sides as needed until a smooth paste forms.
Emulsify with Oil: Slowly drizzle in half of the oil in a thin, steady stream while blending. The mixture should start to thicken. Pour in the remaining lemon juice while blending.
Continue slowly adding the remaining oil, ensuring a smooth and creamy consistency.
Final Blend: Blend for a final 30 seconds until the sauce is thick, fluffy, and spreadable.
Transfer to an airtight container and refrigerate for up to 1 month.

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