Toum

Garlic sauce, or toumis a traditional Mediterranean speciality, often associated with Lebanese cuisine. This creamy emulsion is made from fresh garlic, oil, lemon juice and sometimes a little salt. With its light texture and powerful flavour, it is ideal with grilled meats, falafels, roasted vegetables or even pita bread.

Simple to make, this dairy-free sauce is entirely vegan and adds a spicy, flavourful touch to your meals. Versatile and tasty, toum is perfect for spicing up your dishes or as a dip for aperitifs.

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Racing: Support, dip

The kitchen: Lebanese

Ingredients Method Notes

Ingredients

30 cloves of garlic, preferably pink garlic (no less, as you need a good amount of garlic for the oil to be seared like a mayonnaise)
3 à 4 tbsp. lemon juice
225 grams (3) rapeseed oil
1 tbsp. of salt

Method

Peel and remove the germ from each pod.
Make sure you mix everything thoroughly for a few minutes.
Very gently drizzle in the first cup of oil
Add 1 to 2 tablespoons of lemon juice
Drizzle in the remaining oil.
The result will be a sort of mayonnaise.
At the end, add the rest of the lemon juice and adjust to taste.
This sauce can be kept in the fridge for at least a week!

Notes

Bowl of creamy garlic sauce, called toum, accompanied by two heads of fresh garlic. Traditional Mediterranean recipe on Les Recettes de Tamita