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–+ servings
A blue bowl filled with creamy white toum sauce, with a spoon in it, sits on stacked napkins; garlic cloves and half a lemon are nearby on a light-colored surface.
4.98 from 49 ratings

5-Minute Toum (NO Food Processor!)

Yield: 30 Servings
Prep: 5 minutes
Total: 5 minutes
Author: Amina Al-Saigh
Make this restaurant-style toum at home, in 5 minutes, and without a food processor! Slather this delicious garlic sauce on your shawarma or any other sandwich, use as a dip, or use it to marinate protein and vegetables! Be warned; it's addictive.
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Ingredients
 

  • 1 cup peeled garlic cloves , (155 grams) pre-peeled works as long as they are fresh
  • 1/2 cup lemon juice
  • 2 teaspoons salt
  • 2 cups neutral vegetable oil (Avocado oil)

Equipment

Instructions
 

  • Start by peeling the garlic cloves if you don't have pre-peeled ones. I use pre-peeled as long as fresh from the store.
  • Cut the peeled garlic cloves in half lengthwise and remove the green germ if it's there. When present, the garlic germ may make the toum bitter.
  • In a long jug or jar that fits your immersion blender, place the garlic, lemon juice, and salt. Blend them together until they form a paste and develop some foam, for roughly 20-30 seconds depending on the power of your blender
  • To the garlic paste, while the immersion blender is still inside the container, add the 2 cups of oil
  • Start blending, keeping the blades of the immersion blender at the bottom of the jar, and slowly pulsing it up and down slightly. Do this for 3-5 minutes until the oil and the garlic start to emulsify (see video for reference). The emulsification will slowly work its way up the jar until the whole sauce is emulsified.
  • Store in an airtight mason jar in the fridge for 2-3 months.

Notes

  • Use pre-peeled garlic cloves to make this process much easier. However, make sure they are freshly peeled and from a trusted grocery store/supermarket. 
  • Make sure to cut the garlic cloves in half and remove the germ, especially if its green. The germ will add bitterness to the toum.
  • If peeling the garlic cloves, use the method where you smack the clove with a chef's knife, which should allow the peel to come straight off
  • This method will not work in a food processor. Check the post body for guidance on how to adapt to a food processor.
  • Makes a 16 oz/500 ml jar
Serving: 1serving, Calories: 136kcal, Carbohydrates: 2g, Protein: 0.3g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 156mg, Potassium: 22mg, Fiber: 0.1g, Sugar: 0.1g, Vitamin A: 1IU, Vitamin C: 3mg, Calcium: 9mg, Iron: 0.1mg
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