Toum – Lebanese Garlic Cream

Ingredients

• 120 g Garlic (fully peeled and roughly chopped)
• 1 TL Salt (plus more to taste)
• 30 ml Lemon juice (for the garlic base)
• 1 EL Ice water (well chilled)
• 250 ml Neutral vegetable oil (such as sunflower or rapeseed oil)
• 30 ml Lemon juice (to blend in alternately with the oil; additional juice may be added to taste)

Steps

1. 1

   Peel the garlic completely and roughly chop it.

2. 2

   Place the garlic and salt in a blender or food processor. Purée until a very fine, smooth garlic paste forms.

3. 3

   Add 30 ml lemon juice and the ice water to the garlic paste. Continue blending until a creamy garlic base forms.

4. 4

   Set the blender to low speed. Initially incorporate the oil drop by drop so the emulsion begins to stabilize. Then pour in the oil in a very thin, steady stream while the blender runs continuously.

5. 5

   Blend in the remaining lemon juice alternately with the oil. Work slowly and patiently; if the oil is added too quickly, the mixture may break and separate again.

6. 6

   Continue blending until a thick, pale, and fluffy garlic cream forms.

7. 7

   Taste the toum and season with additional salt or lemon juice if needed.

8. 8

   Transfer the cream to a clean container and refrigerate for at least 1 hour. Then serve as a dip or side dish.

Notes

Traditionally, toum contains no dairy products, eggs, or other binding agents. Adding the oil slowly is essential for a stable, airy emulsion. Makes 1 jar containing approximately 400 ml. Especially delicious with grilled meat, bread, and vegetables.

Nutrition per serving

• Dip
• Side dish
• vegetarian
• vegan
• dairy-free
• egg-free
• gluten-free
• Levantine