Lebanese Garlic Sauce (Toum)

I love this Lebanese Garlic Sauce (Toum) — it’s luxuriously creamy, intensely garlicky, and perfectly fluffy. This traditional Middle Eastern condiment elevates everything from grilled meats to roasted vegetables and sandwiches with its bold flavor.

Why I’ll Love This Recipe

I’ll love this recipe because it transforms simple ingredients into a rich, velvety sauce that packs a punch. With just garlic, oil, lemon juice, and salt, it becomes a fresh, tangy, and silky companion that brightens flavors and adds irresistible depth.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh garlic cloves, peeled

• Neutral oil (such as vegetable, canola, or sunflower)

• Fresh lemon juice

• Cold water or ice cubes

• Salt

directions

1. I peel and trim the garlic cloves, removing any tough stems.

2. I pulse the garlic (with salt) in a food processor until it’s finely minced and forms a rough paste.

3. I begin to drizzle the oil very slowly into the garlic paste while processing continuously—starting drop by drop to prevent separation.

4. As the mixture starts to emulsify, I increase to a thin, steady stream, continuing to process until it becomes thick and creamy.

5. I alternate adding cold water or ice cubes occasionally, along with lemon juice, while processing to maintain a bright flavor and creamy texture.

6. Once fully emulsified and smooth, I taste and add more salt or lemon juice if necessary.

7. I transfer the toum to a jar or airtight container and refrigerate—it thickens further as it cools.

Servings and timing

• Yield: approximately ¾ to 1 cup of sauce

• Active Prep Time: about 10–15 minutes

• Total Time: under 20 minutes

Variations

• I whisk in a small amount of olive oil (instead of neutral oil) for subtle fruity notes.

• I reduce the garlic quantity if I prefer a milder version.

• I add a pinch of cayenne or smoked paprika for a lightly spiced twist.

• I blend in fresh herbs like parsley or coriander for a flavored variation.

• I sub a little Greek yogurt or labneh for a tangier, creamier version with less fat.

storage/reheating

I store the garlic sauce in an airtight container in the refrigerator for up to two weeks. I let it sit at room temperature for a few minutes before serving if it’s thickened too much. I don’t recommend heating it, since warmth can break the emulsion — it’s best served cold or at room temperature.

FAQs

How garlicky is toum?

It’s boldly garlicky — the flavor mellows slightly after chilling, but remains punchy and vibrant.

Can I make toum without a food processor?

I can use a strong blender or hand-held immersion blender, though a processor gives the creamiest results.

Why did my sauce break or separate?

Usually it separates because the oil was added too quickly or the mixture warmed. Starting slowly and keeping ingredients cold helps maintain the emulsion.

Can I freeze toum?

Yes — I freeze it in small portions or ice cube trays for up to one month, then thaw in the fridge as needed.

What dishes pair well with toum?

I drizzle it over grilled chicken, kebabs, roasted vegetables, sandwiches like shawarma, or use it as a dip for pita and fries.

Conclusion

This Lebanese Garlic Sauce (Toum) is a bold, creamy addition that I find indispensable once I’ve tasted it. Its garlic-forward flavor and fluffy texture bring bright richness to so many meals. Simple to make yet highly flavorful, it’s one of those sauces I always love to keep on hand.