This Toum recipe for Middle Eastern whipped garlic sauce is the perfect balance between light and fluffy + rich and creamy with tons of garlic flavor! You can use it as a dip for raw vegetables, flatbread, or grilled chicken, or as a condiment for just about any sandwich.
Add the garlic cloves and salt to a food processor and pulse until the garlic is finely chopped and turning into a paste.
With the motor running, very slowly drizzle in the oil a drop or 2 at a time. Once ¼ cup of the oil is added this way, you can drizzle it in a thin stream instead of drop-by-drop.
After ½ of the oil is added this way, drizzle in the lemon juice with the motor running. Once ½ 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.
Serve, or store in an airtight container in the fridge for up to 1 month.
Notes
Net Carbs: 1g per serving (2 tablespoons)
Total Amount and Serving Size: This recipe makes about 1 ⅔ cups. Each serving is 2 tablespoons for a total of about 13 servings.
Oil Choice: 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.
Storage: I recommend storing Toum in a glass container with a lid 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.
Video: If you want to see the video of me making Toum, please see the video in my Shish Tawook recipe (the part where I show how to make Toum starts at 1:13 in the video).