Toum (Lebanese Garlic Spread)
Toum (Lebanese Garlic Spread)
Ingredients
- 1/3 cup garlic, roughly chopped
- 7 fluid ounces neutral oil
- 3 tablespoons lemon juice
- 1 tablespoon water
- 1 fluid ounce aquafaba, liquid from garbanzo beans can (optional, if having trouble emulsifying)
- as needed salt
Instructions
- 1
Place the 1/3 cup of roughly chopped garlic into a tall, narrow jar or a deep bowl that can accommodate an immersion blender.
⏱️ 1 min
- 2
Add the 7 fluid ounces of neutral oil, 3 tablespoons of lemon juice, and 1 tablespoon of water to the jar with the garlic. If you anticipate having trouble with emulsification, you can add the optional 1 fluid ounce of aquafaba at this stage.
⏱️ 1 min
- 3
Insert an immersion blender into the jar, ensuring the head of the blender is resting flat on the very bottom.
⏱️ 1 min
- 4
Turn the immersion blender on and keep it flat on the bottom of the jar without moving it for approximately 1 minute. This initial blending helps to create an emulsion at the bottom.
⏱️ 1 min
- 5
After about a minute, once the mixture at the bottom has started to thicken and become opaque, begin to slowly wiggle the immersion blender back and forth, gradually moving it upwards to incorporate more of the oil and garlic.
⏱️ 3 min
- 6
Once most of the mixture is emulsified, lift the immersion blender up and down through the entire mixture to ensure everything is thoroughly combined and smooth.
⏱️ 2 min
- 7
Add a little salt to the mixture, to taste. Continue blending briefly until the Toum is light, fluffy, and has reached your desired consistency.
⏱️ 1 min
- 8
The Toum is now ready to be served. Store in an airtight container in the refrigerator.
Kitchen Tools
Nutrition Facts (per serving)
Toum (Lebanese Garlic Spread)
- 1/3 cup garlic, roughly chopped
- 7 fluid ounces neutral oil
- 3 tablespoons lemon juice
- 1 tablespoon water
- 1 fluid ounce aquafaba, liquid from garbanzo beans can (optional, if having trouble emulsifying)
- as needed salt
Instructions
- 1
Place the 1/3 cup of roughly chopped garlic into a tall, narrow jar or a deep bowl that can accommodate an immersion blender.
⏱️ 1 min - 2
Add the 7 fluid ounces of neutral oil, 3 tablespoons of lemon juice, and 1 tablespoon of water to the jar with the garlic. If you anticipate having trouble with emulsification, you can add the optional 1 fluid ounce of aquafaba at this stage.
⏱️ 1 min - 3
Insert an immersion blender into the jar, ensuring the head of the blender is resting flat on the very bottom.
⏱️ 1 min - 4
Turn the immersion blender on and keep it flat on the bottom of the jar without moving it for approximately 1 minute. This initial blending helps to create an emulsion at the bottom.
⏱️ 1 min - 5
After about a minute, once the mixture at the bottom has started to thicken and become opaque, begin to slowly wiggle the immersion blender back and forth, gradually moving it upwards to incorporate more of the oil and garlic.
⏱️ 3 min - 6
Once most of the mixture is emulsified, lift the immersion blender up and down through the entire mixture to ensure everything is thoroughly combined and smooth.
⏱️ 2 min - 7
Add a little salt to the mixture, to taste. Continue blending briefly until the Toum is light, fluffy, and has reached your desired consistency.
⏱️ 1 min - 8
The Toum is now ready to be served. Store in an airtight container in the refrigerator.