Toum (Middle Eastern Garlic Sauce Recipe) is the perfect balance between light and fluffy + rich and creamy with tons of garlic flavor! You can use it as a dip for vegetables, flatbread, or grilled chicken, or as a condiment for just about any sandwich.

The first time I had Toum was in Damascus, Syria and it was served for dipping along with Shish Tawook. The creamy lightness of Garlic Sauce is the perfect accompaniment to juicy marinated grilled chicken!

Toum is a white dip that’s both fluffy and rich at the same time. The main flavor is garlic and it really packs a punch! The only seasoning is salt, lemon juice adds a touch of tang, and oil emulsifies into the sauce for a super decadent-tasting, yet surprisingly light-textured end result.

Toum with Shish Tawook and all the fixings.

To this day when I make Shish Tawook I also make Toum to go along with it!

Toum Middle Eastern Garlic Sauce with Description

In This Article

Authentic Toum (Middle Eastern Garlic Sauce Recipe)

Also called Toumiya, Toum is the Levantine pronunciation of the Arabic word for garlic, which is “thoum”. Basically, the name of this sauce is Garlic, which makes sense because that’s essentially the flavor you’ll get.

Ingredients

Peeled whole garlic cloves
Coarse salt
Vegetable oil
Fresh lemon juice
Ice water

How to Make Garlic Sauce From Scratch

Add garlic and salt to a food processor and process until the garlic turns into a paste.
With the motor running, drizzle in the oil 1 or 2 drops at a time. Once 1/4 cup of the oil is added, drizzle it in a thin stream instead of drop-by-drop.
After 1/2 of the oil is added, start drizzling in the lemon juice with the motor running. Once 1/2 of the lemon juice is added, alternate between drizzling in lemon juice and oil.
Continue drizzling in the remaining oil the same way until it’s all incorporated.
With the motor running, drizzle in the ice water. The sauce will thin out and get super creamy.

How to Store Toum

I recommend storing Toum in a glass container with a lid or in a mason jar in the fridge. This is because like anything garlic-flavored, the smell is quite pungent and glass does a good job of trapping odors and helping Toum stay fresh-tasting.

Equipment for This Recipe

Traditionally, in the Middle East Toum is made using a mortar and pestle. Today, most Toum recipes are made using a food processor.

Even though a food processor speeds up the process a bit, it still takes about 20 minutes for Garlic Sauce to fully emulsify. (I can only imagine how long this process takes when making this by hand with a mortar and pestle!)

Pro Tip: Don’t try to rush the emulsification process, it will take about 20 minutes in the food processor. Taking the time to do it right saves the time and headache of trying to fix a broken emulsification or having to start over.

Tips for Making Toum (Middle Eastern Garlic Sauce)

For the best flavor, peel the garlic fresh, don’t use the pre-peeled garlic. I know it takes a little bit longer, but I promise it’s worth it.
If your garlic isn’t the freshest and has started to grow a green sprout in the center (which is known the garlic germ), cut your garlic cloves in half and remove it. These can be quite bitter!
Use fresh lemon juice. Don’t be tempted by the bottled stuff which has preservatives and can have a bitter flavor.
Be mindful of the oil you use for this recipe because you will be able to taste it. Vegetable oil is a popular choice, but for the health benefits I also like to use avocado oil or light olive oil.

Garlic Sauce FAQs

What is Lebanese Garlic Sauce Made Of?

There are minimal ingredients in authentic Garlic Sauce! It’s just garlic, salt, oil, and lemon juice.

Is Garlic Sauce the Same as Garlic Mayo?

No! Garlic Sauce is naturally vegan. It’s fluffy, light, and creamy because oil is emulsified with garlic and lemon juice.

Alternatively, Garlic Mayo typically uses egg as an emulsifier and so it isn’t vegan.

How Do I Mellow Out the Garlic Flavor of Toum?

The flavor of garlic really shines in this sauce! To mellow it out a little bit, you can do one of the following:

Soak your peeled garlic cloves in cold water for 1 hour before making this Garlic Sauce.
Add up to 4 tablespoons of Greek yogurt along with the ice water at the end of making Toum.
Wait a day before eating Toum. Its flavor mellows out a little bit over time.

Close Up Side View of Lebanese Garlic Sauce

How Do You Emulsify Toum?

In order to make a properly emulsified Toum, you need to go slow when adding the oil. It’s really important to add it literally a drop or two at a time at first.

The best advice I can give is don’t rush the process when you’re making Garlic Sauce! I find that it takes about 20 minutes to drizzle in the entire amount of oil.

Why Did My Toum Break or Separate?

The most common reason why Toum separates into a runny, oil slick-type mixture is because the oil was added to quickly. Follow the recipe and take your time and you should be fine.

What Do You Eat with Toum?

In the Middle East, Toum is commonly used as a dipping sauce. The first time I had it was along with Shish Tawook. Come to think of it, I never had Shish Tawook in the Middle East without Toum along with it!

But the uses for this deliciously light + fluffy Garlic Sauce don’t end there!

Close Up Dipping Flatbread Into Garlic Sauce

Here Are a Few More Ways to Use Toum:

As a vegetable dip on a crudités platter
Drizzle a little bit of good quality extra-virgin olive oil on top, grab a piece of fresh flatbread, and dip in
Spread it on a turkey sandwich or a burger instead of mayo
Dip your fries in it instead of fry sauce, ketchup, or mayo
Or for that matter, dip your chicken wings in it instead of blue cheese or ranch dressing

More Authentic Middle Eastern Recipes

Let’s Connect

I love hearing from you!
Did you make this recipe? Please rate it and leave a comment.
You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
xoxo, Faith