Middle Eastern garlic sauce (Toum)

Prep 10 min
Total 10 min
Makes 2 1/2 cups



2 heads
garlic cloves, separated and peeled
2 cups
1 taso
kosher salt
2 tsp
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.


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.


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

Make it Fancy: Hummus

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