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Toum (Middle Eastern Garlic Sauce Recipe)

Course Condiments
Cuisine Middle Eastern
Prep Time 30 minutes
Servings 13 servings
Calories 225kcal



  • 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 1/4 cup of the oil is added this way, you can drizzle it in a thin stream instead of drop-by-drop.
  • After 1/2 of the oil is added this way, drizzle 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.
  • Serve, or store in an airtight container in the fridge for up to 1 month.


  • Net Carbs: 1g per serving (2 tablespoons)
  • Total Amount and Serving Size: This recipe makes about 1 2/3 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 or light olive 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.


Serving: 2tablespoons | Calories: 225kcal | Carbohydrates: 2g | Protein: 1g | Fat: 25g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 135mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg