Middle Eastern garlic sauce (Toum)



10 min


10 min


2 1/2 cups

Middle Eastern garlic sauce (Toum)

Photo, Roberto Caruso.


  • 2 heads garlic cloves , separated and peeled
  • 2 cups canola oil
  • 1 taso kosher salt
  • 2 tsp lemon juice
  • 2 tbsp ice water


  • PULSE garlic and salt in a food processor, occasionally scraping down sides of bowl, until it forms a paste. With motor running, very slowly drizzle in 1/2 cup oil, then 1/2 tsp lemon juice so mixture thickens and turns white and creamy. Repeat until all the oil and lemon juice are incorporated, 5 to 8 min. Add ice water and blend until smooth. Serve with harissa and za’atar grilled lamp chops. Sauce will keep well in a covered container, refrigerated, up to 2 weeks.


Make it Fancy: Hummus

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Nutrition (per tbsp)

  • Calories
  • 99,
  • Carbohydrates
  • 1 g,
  • Fat
  • 11 g,
  • Sodium
  • 39 mg.

Kitchen tip: This sauce is also delicious as a salad dressing or on shawarma, sandwiches, grilled meats and roasted vegetables. Add more water if you prefer a thinner consistency.