It’s time to make the Best Toum Garlic Sauce Recipe Ever! Have you ever heard of Toum? If you’ve eaten at one of those Mediterranean / Kebobs / Shawarma restaurants, you have probably already tasted Toum but were unaware of its name. Toum typically served on the side in those little containers is addicting. I guarantee you will always have a jar of Toum in your fridge. This summer’s grilling season is upon us. So enjoy your new recipe for Toum and experiment!

All the ingredients you need to make Toum!

What draws me to dishes of the Middle East and the Mediterranean are mostly the regions’ dips, sauces, and spices. Hummus and tzatziki would be some of the more well-known dips and sauces you may have run across. Toum originally came from Lebanon and can now be found all over the Mediterranean and in Middle Eastern cuisine. Toum is a very intense and garlic-forward sauce. It is perfect when eaten with Middle Eastern kebabs and shawarma, and Greek grilled meats like souvlaki. Check here for my recipes for Souvlaki, Tzatziki, and Shawarma!

**My Shawarma Plate with Plenty of Grilled Chicken, Toum, and Tzatziki**

What Makes Toum So Special?

Take your time when making Toum. It is easy to make. It just requires a lot of patience. You will be rewarded at the end! The recipe requires only 4 ingredients that will emulsify and come together as a fluffy and addicting garlic sauce. Spice-rubbed grilled meats are a perfect match for Toum!

If you are planning on serving Toum as a side dish tonight, you might want to ensure that the people you are with also enjoy garlic! The smell and taste of garlic will hang around you for the night! It can be intense!

Let me know how your dishes turned out in the comments below and as always, thanks for Spending Time In My Kitchen!

Toum (Garlic Sauce)

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Recipe by David Frank – Spending Time In My Kitchen

Servings

servings

Prep time

minutes

Ingredients

Toum Sauce
1 Cup 1 Garlic, minced
2 tsp 2 Salt
3 Cups 3 Grapeseed Oil
1/2 Cup 1/2 Lemon juice
1/4 Cup 1/4 Ice water (optional)

Directions

Making Toum Sauce
Add garlic to a small food processor. Make sure you take out any of the green spouts that may be in the middle of the garlic.
Add salt and turn on till finely minced and blended. Scrape down the sides. It should only take you a couple of minutes.
Place your oil in a squeeze bottle. Very slowly add a little bit of oil (one tablespoon at a time) till the garlic looks creamy. Continue to scrape down the side. (Power should be set to low, medium-low)
After about 4 tablespoons of oil have been processed, start to add a couple of tablespoons of lemon juice. Continue this process of adding oil and then juice until all has been incorporated and emulsified.
Optional: Place your peeled fresh garlic in iced water for 30 minutes if you would like your sauce to be less potent.
Enjoy!