Lebanese Garlic Sauce (Toum)
Lebanese Garlic Sauce (Toum)
Ingredients
- 1 cup garlic cloves
- 1 pinch salt
- 1 tablespoon boiled potato, skinless, heaping
- 1 cup light olive oil
Instructions
- 1
Add the garlic cloves and a pinch of salt to a food processor.
⏱️ 1 min
- 2
Pulse the ingredients until the garlic is finely minced.
⏱️ 1 min
- 3
Pause the food processor. Add the heaping tablespoon of boiled, skinless potato.
⏱️ 1 min
- 4
Continue to blend the mixture until it becomes creamy.
⏱️ 2 min
- 5
With the food processor running, slowly drizzle in the light olive oil, adding it a little bit at a time. This slow addition is crucial to prevent the sauce from splitting.
⏱️ 5 min
- 6
Continue to blend the sauce for about 5 minutes, or until it achieves a completely smooth and creamy consistency.
⏱️ 5 min
- 7
Serve the Toum immediately as a dipping sauce or spread. Alternatively, store the sauce in an airtight container in the refrigerator for up to a month.
Kitchen Tools
Nutrition Facts (per serving)
Lebanese Garlic Sauce (Toum)
- 1 cup garlic cloves
- 1 pinch salt
- 1 tablespoon boiled potato, skinless, heaping
- 1 cup light olive oil
Instructions
- 1
Add the garlic cloves and a pinch of salt to a food processor.
⏱️ 1 min - 2
Pulse the ingredients until the garlic is finely minced.
⏱️ 1 min - 3
Pause the food processor. Add the heaping tablespoon of boiled, skinless potato.
⏱️ 1 min - 4
Continue to blend the mixture until it becomes creamy.
⏱️ 2 min - 5
With the food processor running, slowly drizzle in the light olive oil, adding it a little bit at a time. This slow addition is crucial to prevent the sauce from splitting.
⏱️ 5 min - 6
Continue to blend the sauce for about 5 minutes, or until it achieves a completely smooth and creamy consistency.
⏱️ 5 min - 7
Serve the Toum immediately as a dipping sauce or spread. Alternatively, store the sauce in an airtight container in the refrigerator for up to a month.