If you love garlic, you’ll love toum: a Lebanese garlic sauce. It’s a dip, a condiment, a sauce, and it’s very garlic. I used to order it with my shish taouk asking for a “double order of the garlic sauce!” But seriously, when I finally put my hands on homemade toum, I was hooked. I usually have a tub of the thing sitting in my fridge, and I use it with whatever I feel like, almost even on toast! Just try it, you garlic-addict!
If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.
Try it with this Lion’s Mane or Oyster Mushroom Shawarma, this Cauliflower Shawarma or these Traditional Falafel.
PrintToum: A Lebanese Garlic Sauce
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 8 servings 1x
Ingredients
- 1/2 cup garlic cloves, peeled and trimmed
- 1 teaspoon sea salt
- 1 1/2 cup grapeseed oil
- Juice of 1 juicy lemon
- 5–6 tablespoons ice water
Instructions
In a food processor, pulse garlic and salt until you get a smooth paste, scraping the sides of the bowl, occasionally. While the food processor is running, add the lemon juice. Pulse until fluffy. With the processor running, add 1/4 cup of the oil, in a thin and slow stream. Then, add 1 tablespoon of the ice water. Scrape the sides of the processor bowl and continue with another 1/4 cup of the oil. After each addition of 1/4 cup of oil, add 1 tablespoon of the ice water. Continue alternating until all the oil is used. Taste, adjust for sea salt, if necessary. You should have a light and fluffy sauce. The key is to add the oil very, very slowly.
Toum: la fameuse sauce à l’ail libanaise
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 8 portions 1x
Ingredients
- 1/2 tasse de gousses d’ail, pelées et parées
- 1 c. à thé de sel de mer
- 1 1/2 tasse d’huile de pépin de raisin
- Jus de 1 citron frais
- 5 à 6 c. à soupe d’eau glacée
Instructions
Dans un robot culinaire, pulser l’ail et le sel de mer, jusqu’à l’obtention d’une pâte homogène. Pendant que le robot fonctionne, ajouter le jus de citron frais. Pulser. Avec le robot en fonction, ajouter 1/4 tasse d’huile en un filet mince. Ajouter ensuite 1 c. à soupe d’eau glacée. Pulser. Continuer avec 1/4 tasse d’huile, suivi d’une c. à soupe d’eau glacée. Continuer d’altérer entre 1/4 tasse d’huile et l’eau glacée jusqu’à l’utilisation de toute l’huile. Ajuster le sel de mer, si nécessaire. Il est très important d’aller doucement avec l’huile, sinon, votre toum restera liquide et huileuse.
