Recipe by Sahaj108
"This is a traditional Lebanese garlic dipping sauce. Not for the faint of heart! Keeps for weeks in the fridge. Serve at room temperature with Lebanese breads, hummus, and tabbouleh."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
vegetable oil, or as needed
MMMmmm! This IS a classic Lebanese dip- We eat it with oven roasted chicken, dipping the pieces in it. I aslo make mine in the food processor and add mayonnaise instead of veg. oil. Its very addictive, and you will eat alot of it. Its garlic, but it sooo good- its worth the risk. Hint: chew fresh parsley after- it will kill bad breath
There was too much lemon juice. I think half a lemon would have been perfect. I had to add the whole bulb and more oil to try to try to tone down the lemon. I like my toum thicker so it was better after a couple of days in the fridge.
This recipe was fantastic! The only thing I added was extra garlic! Oh and I put mine in a food processor; worked perfectly fine.
i really did love this, although it was a pain in the neck for me to make...no mortor and pestle...had to improvise...don't ask. i don't know if i made it correctly. came out almost looking like mayo. thick, creamy and white. it was delicious, but didn't make much. thanks, i might make again.
My husband is middle eastern and we love this! However, you must use olive oil and we also add fresh chopped parsley and 1 small minced jalapeno(no seeds). lemon and salt to taste. It is best served at room temperature once refridgerated the oil can harden..just let it sit out for few minutes before serving. Great with warm bread for dipping.
i like this one too and i add it to pasta's, chicken, bbq, bread and i could add it to anything i like .. seafood, yummm ..
i also make the toum in the food processer and its much easier, and it fluffies up more than doin it by hand.
I love it.It makes a difference crushing garlic & salt with a mortar & pestal than chopping it up & adding oil & lemom juice.It tastes best with roasted chicken.
Turned out thick and creamy. Used older garlic and it was super strong - too strong to eat on its own (and we love garlic)! Kept it in the fridge and used it in cooking. Next time I'll use fresh garlic.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 87
** Calories from Fat: 82
Check out our collection of almost 200 grilled burger recipes.
A cookout isn't complete without a big bowl of potato salad. We have hundreds for you.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This refreshing dip also works well as a dressing or sandwich sauce.
See how to make a classic, garlicky roasted eggplant spread.
Learn how to make this simple, creamy artichoke dip.